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February 2019

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Hamantaschen Recipe

Hamantaschen recipe and other food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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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 mi ture. 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

Hamantaschen recipe and other food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
329 people have voted
Last Reviewed on 2019-02-23



Saturday, Feb 23 2019 Download & Print Hamantaschen recipe  PDF   Food recipes RSS   Thumsb up

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