Hamantaschen

Yield: 5 servings

Measure Ingredient
⅔ cup Butter, softened
1 cup Granulated sugar
3 tablespoons Liquid honey
1 teaspoon Vanilla
3 Eggs
3 cups All purpose flour
1 teaspoon Baking powder
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 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

Similar recipes