Hamantaschen
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Hamantaschen
  Jewish    Canadian  
Last updated 6/12/2012 12:56:23 AM. Recipe ID 18572. Report a problem with this recipe.
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      Title: Hamantaschen
 Categories: Jewish, Canadian
      Yield: 5 Servings
 
    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.
  
  Origin: Canadian Living, March 1992. Shared 




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Recipe ID 18572 (Apr 03, 2005)

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