Hamentashen

Ingredients

• 3 eggs
• 1 cup oil
• 1 cup sugar
• 2 tsp baking powder
• 1/2 cup water
• 1/2 cup orange juice
• 1/8 tsp salt
• 4 cups flour (approximately)
• PRUNE FILLING:
• 1 lb prunes, stewed 10 minutes, pitted & chopped
• 1 cup raisins, chopped
• 1/2 lemon, juice & rind
• 1/4 cup bread crumbs
• 1/2 cup sugar
• 1 tbsp honey
• POPPY SEED FILLING:
• 1/2 lb poppy seeds
• 4 tbsp honey
• 2 tbsp sugar
• juice of 1/2 lemon

Directions

FAVORITE HAMENTASHEN COOKIE DOUGH AND FILLINGS
Yield: about 5 dozen

HAMANTASCHEN:
Combine the ingredients in the order given, using enough flour to make a soft dough which is not sticky Let stand 15 minutes. Divide dough into 4 parts. Roll to 1/4" thickness on a floured board. Cut in 4" circles. Place a tsp of desired filling in the center of each circle. Form triangles by folding the sides in towards the middle. Brush with beaten egg. Bake on a lightly greased baking sheet at 350 degrees F for 30 minutes, until golden brown.

PRUNE FILLING: Combine all the ingredients & mix thoroughly.

POPPY SEED FILLING: Soak the poppy seeds in boiling water overnight. Drain, dry & grind through food chopper, using finest blade. Add remaining ingredients & mix well.

Submitted 6/13/05.
Source: www.jewish-food.org
Submitted By: Meryl
starmer@prodigy.net
Hamentashen