Recipe - Lf Hamantaschen W Apricot Filling

2 One half cup WholeWheat Pastry Flour
1 teaspoon Baking Powder
One half teaspoon Baking Soda
One fourth teaspoon Salt
One half cup Vegetable Margarine
2 tablespoon Brown Sugar
2 tablespoon Honey
2 lg Eggs
1 teaspoon Vanilla Extract
Three fourths cup Your Choice Of Filling

APRICOT FILLING
9 ounce Dried Apricots, Coarsely
Chopped
1 cup Apple Juice
2 tablespoon Light Brown Sugar
One half teaspoon Cinnamon
One half teaspoon Grated Lemon Rind
One fourth teaspoon Coriander
One half teaspoon Vanilla

Jewish

You might want to double this recipe, so you can have plenty of cookies to
share.

In a med bowl, sift together flour, baking powder, baking soda, and salt.
Set aside.

In a large bowl, cream together margarine, brown sugar, and honey until
light and fluffy. Beat in eggs and vanilla. Add dry ingredients and mix in
until dough is well combined and forms a ball. Flatten ball into a disc,
wrap well, and refrigerate for several hours, or until dough is firm.
(Dough can be refrigerated for up to 3 days.)

Preheat oven to 350 deg F. Remove dough from refrigerator and roll out on
lightly floured surface to 1/8" thickness. Using a cookiecutter or
thinedged glass, cut out 2 One half 3" rounds of dough. Gather scraps, press
together and roll out again to cut more rounds. (You should have about 32.)

Place 1 tsp filling in the center of each round. Fold up edges by thirds,
leaving an opening in the center, and firmly pinch edges together where
they meet, so the finished shape is triangular.

Place Hamantaschen about 1" apart on lightly oiled cookie sheets, and bake
until lightly browned, about 20 min.

Per Cookie w/Apricot Filling: Cal 96; Fat 3g; Carb 14g; Fib 2g; Sod 33mg;
CFF 28%

Recipe by: Veggie Life, Mar 1997

Posted to Digest eatlf.v097.n049 by Reggie Dwork reggie@reggie.com on
Feb 20, 1997.