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Hamantaschen, Fruit Filling II (D/P, TNT)
Source: "Jewish Cooking in America," by Joan Nathan
Yield: 36

Fruit Filling:
3/4 cup pitted prunes
1/3 cup seedless raisins
1/4 cup water
1/4 cup shelled walnuts
1/4 apple with peel
Juice and rind of 1/2 lemon
2 tbsp. sugar

2/3 cup margarine or butter
1/2 cup sugar
1 large egg
1/2 tsp. vanilla
2 1/2 to 3 cups unbleached all-purpose flour
1 tsp. baking powder
Dash of salt

Make Filling:
Simmer the prunes and raisins together in the water, covered, for 15 minutes or until the prunes are softened but still firm.

Add the nuts, then put the mixture through a grinder or chop in a food processor with the apple. Add the lemon juice and rind and sugar and mix well.

Make Pastry:
Cream the margarine or butter with the sugar. Add the egg and vanilla and continue creaming until smooth. A food processor is great for this.

Add the flour, baking powder, and salt. Process until a ball of dough is formed.

Chill for 2 to 3 hours, or overnight.

Preheat oven to 375°F.

Take one fourth of the dough and roll out on a lightly floured board to a thickness of 1/8". Cut into 2-1/2" circles. With your finger, brush water around the rim of the circle. Drop 1 tsp. of filling in the center. Then bring the dough around the filling and press 3 ends together.

Bake in a 375°F oven on a well-greased cookie sheet for 10 to 15 minutes or until the tops are golden.

Poster's Notes:
Author Joan Nathan adapted her recipe for hamantaschen in her "Jewish Cooking in America" from "Taste of History: Recipes Old and New" published by Philadelphia's Historic Spanish and Portuguese Congregation, Kahal Kadosh Mikveh Israel, which was founded in 1740. Nathan uses her own family butter cookie dough and admits that like mine, her children do not care for prune or poppy seed filling and will fill the cookies with chocolate chips, either alone or in combination with peanut butter.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A