Recipe by Jeri Roth Lande
Here is a recipe for the traditional Purim goodies made with a cookie dough and an unusual mixed fruit filling. It's originally from my grandmother, who we called Buboo, a variation on the more usual Bubbie. My Aunt Lee Tobias taught me how to make them.
- 1 cup margarine
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 2⁄3 cup orange juice
- 2 tablespoons fresh lemon juice
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 4 1⁄2 cups all-purpose flour
- 1 lb prune
- 1⁄2 lb dried apricot
- 1⁄2 lb raisins
- 1⁄4 cup cherry preserves
- 1⁄2 cup nuts, chopped (pecans are good)
Directions See How It's Made
- Cream margarine and sugar. (Note, the recipe originally called for hydrogenated vegetable shortening, but I now try to avoid that stuff. You could also substitute butter for a dairy recipe.).
- Mix in eggs and vanilla.
- Then add juices, baking powder and salt.
- Gradually mix in all purpose flour, adding more if necessary to make a soft dough.
- Refrigerate the dough while you make the filling.
- Preheat oven to 325.
- Grind in food processor or blender (in small batches as necessary) the prunes, apricots and raisins.
- Mix ground fruit with cherry preserves and chopped nuts to get the right consistency - firm enough to be dropped by spoonful on the cookie dough and not spread. Note - I only entered amounts because recipezaar requires it.
- Roll some of the dough on a floured board until ~1/8 inch thick. (You will have to add in some flour as you roll it out.)
- Cut out circles with a large glass and put them on a greased or Pam’d cookie sheet.
- Collect up the remaining scraps of dough, mix with more fresh dough from the bowl and roll out again.
- When the cookie sheet is full, put a spoonful of filling on each round and then pull up the sides and pinch together at the top. It should be triangular shaped.
- Bake at 325 for 15-20 min or until slightly browned on the bottoms.