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Hamantashen
Source: Eating Well



Rating:
Prep Time: 60 minutes
Cook Time: 210 minutes
Difficulty: Difficult

Nutrition Facts

Makes 48 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Filling
0 1/2 cup  cold water
2 tbsp  sugar

Cookie Dough
0 1/2 cup  sugar
0 1/4 cup  canola oil
2 tbsp  butter
1 tsp  vanilla extract
1 tsp  low sodium baking powder
0 each  salt
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350° F. Line two baking sheets with baking parchment or coat with nonstick cooking spray.
  5. 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.
  6. 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.

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