Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

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.

Ingredients Nutrition


  1. 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.).
  2. Mix in eggs and vanilla.
  3. Then add juices, baking powder and salt.
  4. Gradually mix in all purpose flour, adding more if necessary to make a soft dough.
  5. Refrigerate the dough while you make the filling.
  6. Preheat oven to 325.
  7. Grind in food processor or blender (in small batches as necessary) the prunes, apricots and raisins.
  8. 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.
  9. 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.)
  10. Cut out circles with a large glass and put them on a greased or Pam’d cookie sheet.
  11. Collect up the remaining scraps of dough, mix with more fresh dough from the bowl and roll out again.
  12. 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.
  13. Bake at 325 for 15-20 min or until slightly browned on the bottoms.