A recipe for Hamantaschen. Follow the simple recipe instructions for Hamantaschen shared by other home cooking experts.
Ingredients
2/3 c. Butter, softened1 c. Granulated sugar
3 Tbs. Liquid honey
1 Tsp. Vanilla
3 Eggs
3 c. All purpose flour
1 Tsp. Baking powder
FILLING: 2 c. Pitted prunes
1 c. Raisins
1/2 c. Walnuts
1 Tsp. Grated lemon rind
1/4 c. Lemon juice
2 Tbs. Granulated sugar
1 Egg, lightly beaten
Directions
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
