Name: Lf Hamantaschen W/ Apricot Filling
Ingredients: 2 1/2 c Whole-Wheat Pastry Flour; 1 ts Baking Powder; 1/2 ts Baking Soda; 1/4 ts Salt; 1/2 c Vegetable Margarine; 2 tb Brown Sugar; 2 tb Honey; 2 lg Eggs; 1 ts Vanilla Extract; 3/4 c Your Choice Of Filling; 9 oz Dried Apricots, Coarsely Chopped; 1 c Apple Juice; 2 tb Light Brown Sugar; 1/2 ts Cinnamon; 1/2 ts Grated Lemon Rind; 1/4 ts Coriander; 1/2 ts Vanilla

[Mothers], our daughters will be products of their theology. Their knowledge – or lack of knowledge – of who God is and what He has done for them will show up in every attitude, action, and relationship. Their worldview will be determined by their belief system. We must teach our daughters that their value and identity lie in the fact that they are image-bearers of the God of glory. This will protect them from seeking significance in the inconsequential shallowness of self-fulfillment, personal happiness, materialism, or others’ approval. Our daughters must know the wondrous truth that their overarching purpose in life is God’s glory (Susan Hunt).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Jewish	Cookies, Eat-lf mail, Ethnic, Low fat	32	Servings

INGREDIENTS

2 1/2	c	Whole-Wheat Pastry Flour
1	ts	Baking Powder
1/2	ts	Baking Soda
1/4	ts	Salt
1/2	c	Vegetable Margarine
2	tb	Brown Sugar
2	tb	Honey
2	lg	Eggs
1	ts	Vanilla Extract
3/4	c	Your Choice Of Filling
9	oz	Dried Apricots, Coarsely Chopped
1	c	Apple Juice
2	tb	Light Brown Sugar
1/2	ts	Cinnamon
1/2	ts	Grated Lemon Rind
1/4	ts	Coriander
1/2	ts	Vanilla

INSTRUCTIONS

APRICOT FILLING
Jewish
You might want to double this recipe, so you can have plenty of cookies to
share.
In a med bowl, sift together flour, baking powder, baking soda, and salt.
Set aside.
In a large bowl, cream together margarine, brown sugar, and honey until
light and fluffy. Beat in eggs and vanilla. Add dry ingredients and mix in
until dough is well combined and forms a ball. Flatten ball into a disc,
wrap well, and refrigerate for several hours, or until dough is firm.
(Dough can be refrigerated for up to 3 days.)
Preheat oven to 350 deg F. Remove dough from refrigerator and roll out on
lightly floured surface to 1/8" thickness. Using a cookie-cutter or
thin-edged glass, cut out 2 1/2 - 3" rounds of dough. Gather scraps, press
together and roll out again to cut more rounds. (You should have about 32.)
Place 1 tsp filling in the center of each round. Fold up edges by thirds,
leaving an opening in the center, and firmly pinch edges together where
they meet, so the finished shape is triangular.
Place Hamantaschen about 1" apart on lightly oiled cookie sheets, and bake
until lightly browned, about 20 min.
Per Cookie w/Apricot Filling: Cal 96; Fat 3g; Carb 14g; Fib 2g; Sod 33mg;
CFF 28%
Recipe by: Veggie Life, Mar 1997
Posted to Digest eat-lf.v097.n049 by Reggie Dwork <reggie@reggie.com> on
Feb 20, 1997.

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