Ingredients Jump to Instructions ↓

  1. Hamantashen

  2. Yield: 48 cookies

  3. 3/4 c pitted prunes

  4. 1/3 c raisins

  5. 1/3 c coarsely chopped apple

  6. 1/4 c walnut pieces

  7. 2 tb sugar

  8. 2 tb fresh lemon juice

  9. 1 ts lemon zest

  10. 1/2 c sugar

  11. 1/4 c vegetable oil preferably canola

  12. 2 tb butter or margarine at room temperature

  13. 1 lg egg

  14. 1 ts pure vanilla extract

  15. 2 c all-purpose white flour

  16. 1 ts baking powder

  17. 1 pn salt

  18. In a small saucepan, combine prunes, raisins and l/2 c. water.

  19. Simmer over low heat until the prunes are tender but still firm

  20. and liquid has been absorbed, about 10 minutes.

  21. In a food processor, combine the prune mixture, apples, walnuts,

  22. sugar, lemon juice and lemon zest; process until smooth. Transfer

  23. to a small bowl and set aside. (The filling can be made up to 2

  24. days ahead and kept, covered, in the refrigerator.)

  25. In a medium-sized bowl, using an electric mixer on medium speed,

  26. cream sugar, oil and butter until smooth. Add egg and beat until

  27. smooth. Add vanilla and beat until blended.

  28. In another medium-sized bowl, sift together flour, baking powder

  29. and salt. Using a wooden spoon, stir the dry ingredients into the

  30. sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap, and flatten slightly. Refrigerate

  31. 2 to 3 hours or overnight.

  32. Line 2 baking sheets with baking parchment or coat with non-stick

  33. cooking spray. Set aside.

  34. Preheat oven to 350 degrees F.

  35. Divide the dough in half. (Refrigerate the other half.) Roll out

  36. on a lightly floured surface to a thickness of 1/2" inch. Using

  37. a 2 1/2" diameter cookie cutter, cut the dough into circles. Place

  38. l/2 tsp. of the filling in the center of each circle. Bring the

  39. edges together to cover the filling, forming a 3-cornered cookie.

  40. Pinch the corners together to seal. Place about 1 1/2" apart on

  41. the prepared baking sheets.

  42. 10 to 15 minutes, or until the tops are golden. Transfer

  43. to racks to cool. Repeat with the remaining dough. (Store cookies

  44. in an airtight container for up to 3 days. Freeze for longer

  45. storage.)


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