From EatingWell: January/February 1994
The traditional cookie for Purim, hamantashen is Yiddish for "Haman's pockets." They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther.
- 3/4 cup pitted prunes
- 1/3 cup raisins
- 1/2 cup water
- 1/3 cup coarsely chopped apple
- 1/4 cup walnut pieces
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 1 teaspoon freshly grated lemon zest
- 1/2 cup sugar
- 1/4 cup canola oil
- 2 tablespoons butter, at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- To make filling: Combine prunes, raisins and water in a small saucepan. Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes.
- Combine the prune mixture, apples, walnuts, sugar, lemon juice and zest in a food processor; process until smooth. Transfer to a small bowl and set aside.
- To make cookies: Beat sugar, oil and butter with an electric mixer on medium speed in a medium bowl until smooth. Add egg and beat until smooth. Add vanilla and beat until blended. Sift together flour, baking powder and salt in another medium bowl. Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap and flatten slightly. Refrigerate for 2 to 3 hours or overnight.
- Preheat oven to 350° F. Line two baking sheets with baking parchment or coat with nonstick cooking spray.
- Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of 1/8 inch. Cut the dough into circles using a 2 1/2-inch-diameter cookie cutter. Place 1/2 teaspoon of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal.
- Place the cookies about 1 1/2 inches apart on the prepared baking sheets. Bake until the tops are golden, 10 to 15 minutes. Transfer to racks to cool. Repeat with the remaining dough.
Tips & Notes
- Make Ahead Tip: The filling (Steps 1 & 2) can be made up to 2 days ahead and kept, covered, in the refrigerator. The dough (Step 3) can be made up to 1 day ahead. Store cookies in an airtight container for up to 3 days or freeze for up to 1 month.
- Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
Per cookie: 59 calories; 2 g fat (0 g sat, 1 g mono); 6 mg cholesterol; 9 g carbohydrates; 1 g protein; 0 g fiber; 17 mg sodium; 37 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 fat
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- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- January/February 1994