| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Vegetables, Eggs |
Jewish |
Cookies, Fruits, Harned 1994, Jewish, Nuts |
48 |
Cookies |
INGREDIENTS
| 3/4 |
c |
Pitted prunes |
| 1/3 |
c |
Raisins |
| 1/3 |
c |
Coarsely chopped apple |
| 1/4 |
c |
Walnut pieces |
| 2 |
T |
Sugar |
| 2 |
T |
Fresh lemon juice |
| 1 |
t |
Lemon zest |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Vegetable oil |
|
|
preferably canola |
| 2 |
T |
Butter or margarine |
|
|
at room temperature |
| 1 |
|
Egg |
| 1 |
t |
Pure vanilla extract |
| 2 |
c |
All-purpose white flour |
| 1 |
t |
Baking powder |
| 1 |
pn |
Salt |
INSTRUCTIONS
"The traditional cookie for Purim, hamantashen is Yiddish for "Haman's
pockets". They are meant to recall the story of Haman, a wicked
Persian prince who wished to destroy the Jews but was foiled by
Mordecai and Esther." To make filling: In a small saucepan, combine
prunes, raisins and l/2 c. water. Simmer over low heat until the
prunes are tender but still firm and liquid has been absorbed, about
10 minutes. In a food processor, combine the prune mixture, apples,
walnuts, sugar, lemon juice and lemon zest; process until smooth.
Transfer to a small bowl and set aside. (The filling can be made up to
2 days ahead and kept, covered, in the refrigerator.) To make
cookies: In a medium-sized bowl, using an electric mixer on medium
speed, cream sugar, oil and butter until smooth. Add egg and beat
until smooth. Add vanilla and beat until blended. In another
medium-sized bowl, sift together flour, baking powder and salt. Using
a wooden spoon, stir the dry ingredients into the sugar mixture until
just combined. Gather the dough together into a ball, wrap with
plastic wrap, and flatten slightly. Refrigerate for 2 to 3 hours or
overnight. Line 2 baking sheets with baking parchment or coat with
non-stick cooking spray. Set aside. Preheat oven to 350 degrees F.
Divide the dough in half. (Refrigerate the other half.) Roll out on a
lightly floured surface to a thickness of 1/2" inch. Using a 2 1/2"
diameter cookie cutter, cut the dough into circles. Place l/2 tsp. of
the filling in the center of each circle. Bring the edges together to
cover the filling, forming a 3-cornered cookie. Pinch the corners
together to seal. Place about 1 1/2" apart on the prepared baking
sheets. Bake for 10 to 15 minutes, or until the tops are golden.
Transfer to racks to cool. Repeat with the remaining dough. (Store
cookies in an airtight container for up to 3 days. Freeze for longer
storage.) Nutritional information per serving: 58 calories each; 1 g
protein; 2 g fat; 6 g carbohydrates; 13 mg sodium; 9 mg cholesterol.
Posted by Al Rice of Alaska. Formatted by Cathy Harned. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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