Recipe - Hamantaschen

2/3 cup Butter, softened
1 cup Granulated sugar
3 tablespoon Liquid honey
1 teaspoon Vanilla
3 Eggs
3 cup All purpose flour
1 teaspoon Baking powder
FILLING:
2 cup Pitted prunes
1 cup Raisins
One half cup Walnuts
1 teaspoon Grated lemon rind
One fourth cup Lemon juice
2 tablespoon Granulated sugar
1 Egg, lightly beaten

Tricornered hatshaped 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 onequarter
of the dough at a time to 1/8 inch thickness. Using floured 2One 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 350 F oven for 1520 minutes or until golden. Let cool on
racks. Makes about 5 dozen.

Origin: Canadian Living, March 1992. Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini