HAMANTASCHEN

      Title: HAMANTASCHEN
  Categories: Jewish
       Yield: 5 Servings
  
     2/3 c  Butter, softened
       1 c  Granulated sugar
       3 tb Liquid honey
       1 ts Vanilla
       3    Eggs
       3 c  All purpose flour
       1 ts Baking powder
            FILLING:
       2 c  Pitted prunes
       1 c  Raisins
     1/2 c  Walnuts
       1 ts Grated lemon rind
     1/4 c  Lemon juice
       2 tb 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 1/8 inch thickness. Using floured 2-1/2 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
[ add our full cookbook to your website ] [ Search The Cookbook ]