Hamantaschen

Ingredients

150 gr butter
200 gr granulated sugar
45 ml liquid honey
4 gr vanilla
3 eggs
375 gr all purpose flour
5 gr baking powder
1 filling
2 pitted prunes
170 gr raisins
60 gr walnuts
2 gr lemon rind
60 ml lemon juice
26 gr granulated sugar
1 egg

Instructions

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 0 cm thickness. Using floured 2- half 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 180ÂșC 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