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Chose this as our first foray into Hamantashen-making, and didn't regret it. The dough came together very quickly, and easy to handle when fresh. The half-batch I refrigerated overnight however wept oil and was very difficult to shape; most cookies cracked. Still it was a nice, light, crunch cookie. The best filling turned out frozen raspberries, lightly crushed, with a chocolate chip in the center. I also tried just raisins soaked in a little citrus and cinnamon, and they were good but not moist enough. Thanks Rayndrop!

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Lighty March 03, 2010

This recipe is terrific. I did need to add more flour but the cookie dough held it shape and the hamantashen are great.

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luckyred February 18, 2010
Jewish - Old Family Recipe - Hamantashen by Ileene Rubinrotte