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Hamantaschen

 

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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. 

by: Sharon Stevens

 

The Inventive Vegetarian: HamantaschenOperation Hamantaschen | Temple Emanuel - Virginia BeachThe Food Section - Food News, Recipes, and MoreHamantaschen steeped in history, flavor | Dish 'n' ThatPurim Hamantaschen | Stomach Rumblings and World TravelsThe Gluten Free Maven: Nosh, nosh a hamantasch

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