Hamantaschen (Best Ever!)
- Ready In:
- 2hrs 15mins
- Ingredients:
- 16
- Yields:
-
2 batches
- Serves:
- 72
ingredients
-
Filling
- 20 ounces pitted prunes (2 packages)
- 12 ounces dried apricots (2 packages)
- 6 ounces dried peaches (1 package)
- 10 ounces raisins (1 package)
- 1 orange (thin skinned or peeled)
- 1 apple
- 6 ounces apricot jam (1/2 a small jar or to taste)
- 1 dash lemon juice
-
Dough
- 1 cup sugar
- 3 eggs
- 1 cup oil
- 1⁄2 lemon, juice and zest of
- 1 teaspoon vanilla
- 3 -5 cups flour (sifted)
- 2 teaspoons baking powder
- 1 pinch baking soda
directions
- For the filling, simply chop all the ingredients fine in your food processor and mix well.
- For the dough, cream sugar and eggs.
- Add oil and mix until it turns pale yellow and is no longer shiny.
- Mix in lemon and vanilla.
- In another bowl combine flour, baking soda, and baking powder.
- Slowly add dry ingredients to wet. When it becomes difficult to mix, add more flour and knead.
- Preheat oven to 375°F.
- To assemble cookies, roll out dough (in batches) to desired thickness (maybe a little thinner than 1/4") and cut into circles of desired size (can use cookie cutter, inverted glass, etc). Put a dollop of filling in the center of each cookie and fold up into a triangular shape, pinching the corners and leaving the center open so that the filling peeks out.
- Bake cookies for about 15 minutes until they are beginning to brown. I've always greased the cookie sheet very lightly with non-stick spray, but I don't know that you need to.
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Reviews
-
I can't say that these are the 'Best Ever!' but then I've never had ANY hamentaschen before, so.... However, these are VERY, VERY GOOD, that I know! I made just half a batch, however, because I had yet another recipe for a poppy seed version, & wanted to try both. This one I really like, probably because of the dried fruits & the orange, & the lemon & the RAISINS! Totally lost track of the time while preparing them, but it was long [& a lot of fun!]. There's no way these will last through or even to the Jewish holiday of Purim, but then I'm not Jewish [just enjoy making some of the traditional recipes!]. Many thanks for sharing!
RECIPE SUBMITTED BY
helowy
United States
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