| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Jewish |
5 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
FILLING:
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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