Yield: 5 servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Butter, softened |
| 1 cup | Granulated sugar |
| 3 tablespoons | Liquid honey |
| 1 teaspoon | Vanilla |
| 3 \N | Eggs |
| 3 cups | All purpose flour |
| 1 teaspoon | Baking powder |
| \N \N | FILLING: |
| 2 cups | Pitted prunes |
| 1 cup | Raisins |
| ½ cup | Walnuts |
| 1 teaspoon | Grated lemon rind |
| ¼ cup | Lemon juice |
| 2 tablespoons | Granulated sugar |
| 1 \N | Egg, lightly beaten |
Tricornered hat-shaped hamantaschen, filled with dried fruit, poppy seeds or jam, are a traditional treat during PURIM, one of the liveliest of the Jewish holidays. Try our prune filled version for a sweet taste of the festivities on March 19.
In large bowl, beat together butter and sugar until fluffy. Beat in honey, vanilla and eggs, one at a time, beating well after each addition. Combine flour with baking powder; gradually stir into butter mixture. Press gently into ball; wrap and refrigerate for at least 2 hours or up to 3 days. FILLING: In food processor, finely chop together prunes, raisins,walnuts, lemon rind and juice, and sugar. On floured surface, roll out one-quarter of the dough at a time to ⅛ inch thickness. Using floured 2-½ inch round cutter, cut out rounds. Place heaping teaspoonful of filling in center of each. Fold three sides up to make three corners;pinch each corner to seal. Reroll scraps once. Place on greased baking sheets; brush egg over edges. Bake in 350 F oven for 15-20 minutes or until golden.
Let cool on racks. Makes about 5 dozen.
Origin: Canadian Living, March 1992. Shared by: Sharon Stevens