Fruit-filled Tricorns

Fruit-Filled Tricorns

Dough:

1/2 c shortening

1 c sugar

2 eggs

2 T rich milk

1 t vanilla

2 1/2 c flour

1/2 t salt

1/2 t baking powder

Stir shortening until soft. Blend in sugar. Beat in eggs until batter is smooth. Stir in milk and vanilla. Sift together dry ingredients and add mixture, blending throughly. Chill dough 1 hour. Roll a small portion thin on lightly floured board. Cut 2 or 3" rounds. Place 1 rounded tsp of thick fruit filling on top of each. Turn up edges to form a triangular cookie, leaving filling partially exposed. Bake at 400º about 10 min or until golden brown.

Makes 4 dozen.

Fruit Fillings

Apricot Filling:

1 c dried apricots

Water to cover

1 c brown sugar

Boil apricots in water to cover 10 mins. Drain and reserve liquid. Chop apricots. Stir brown sugar into apricots and add a tblsp or so of reserved liquid if mixture seems dry. Cook and stir over low heat until sugar is dissolved and pasty in consistency. Watch carefully to prevent scorching. Cool.

Fig Filling:

1 1/2 c chopped dried figs

1/3 c sugar

3/4 c water

1 T lemon juice

Combine figs, sugar and water. Cook and stir until thick. Remove from heat. Add lemon juice. Cool.

Raisin Filling:

1 1/2 c ground raisins

2/3 c sugar

2 T flour

1/4 c orange juice

1/4 c water

2 t orange rind (grated)

Combine raisins, sugar, flour, orange juice and water. Cook and stir until thick. Remove from heat. Add orange rind. Cool.

Keywords: cookies