Hamantaschen (cookies) 3 Different Fillings

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Filus59602

Senior Cook
Joined
Jun 16, 2002
Messages
256
Location
Montana, USA
:LOL:
Hamantaschen (cookies)
Yield: 48 cookies

2-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
3/4 cup butter or margarine
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
2 eggs

Prune Filling -- (recipe follows)
OR
Apricot or Plum Filling -- (recipe follows)
OR
Poppy Seed Filling -- (recipe follows)

PRUNE FILLING
1 (12 ounce) package pitted prunes
1 cup chopped walnuts
2 tablespoons honey
1 tablespoon lemon juice

APRICOT OR PLUM FILLING
1-1/2 cups apricot or plum jam
1/2 cup finely chopped almonds or walnuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 cup dry bread crumbs (about)

POPPY SEED FILLING
1 cup poppy seed
1/4 cup walnut pieces
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1 egg white

Mix flour, sugar and baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Mix lemon peel, vanilla and eggs. Stir into flour mixture until dough forms a ball. (Use hands to mix all ingredients if necessary; add up to 1/4 cup additional flour if dough is too sticky to handle.) Cover and refrigerate about 2 hours or until firm.

Prepare desired filling. Heat oven to 350 F. Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch rounds. Spoon 1 level teaspoon filling onto each round. Bring up 3 sides, using metal spatula to lift, to form triangle around filling. Pinch edges together firmly. Place about 2 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

PRUNE FILLING:
Heat prunes and enough water to cover to boiling in 2-quart saucepan; reduce heat. Cover and simmer 10 minutes; drain well. Mash prunes. Stir in remaining ingredients.

APRICOT OR PLUM FILLING:
Mix jam, almonds, lemon peel and lemon juice. Stir in just enough bread crumbs until thickened.

POPPY SEED FILLING:
Place all ingredients in blender or food processor. Cover and blend until smooth.

To speed up the making of these cookies, use canned apricot or poppy seed filling.
 

Latest posts

Top Bottom