Make a double batch of the chocolate shortbread from Maida Heatter’s Great Book of Chocolate Desserts. Divide the dough into four parts. Working with one quarter at a time, roll the dough out to a generous ¼ inch thickness on a lightly floured surface. Cut three-inch circles with a biscuit cutter or glass. Re-roll the scraps with subsequent batches.
Preheat the oven to 325F
Pipe about one and a half teaspoons of apricot filling onto each chocolate circle. You may also use two spoons to fill the circles. Fold up the circles on three sides to form three-cornered pockets and pinch the seams well to seal them.
Place the filled homentashn on a parchment-lined baking sheet and bake for about 20 minutes.
Make these first; they are even better after resting a few days.
If you have some leftover filling, have it with yogurt, toast, or bagels.