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Hamantaschen
By Carol Kotsher Marden
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For the filling, you will need:
- 1 pound pitted, stewed prunes
- 1 cup shelled walnuts or
other nuts
-
teaspoon cinnamon
- 1 tablespoon sugar
- 1 tablespoon lemon juice
With
an adult's help, chop the prunes and nuts. Add cinnamon,
sugar, and lemon juice. Mix thoroughly and set aside. (Prune
butter or apple butter can be substituted for chopped
prune and nut filling.)
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For the dough, you will need: |
-
1 pound butter or margarine (one stick), softened
- ¾ cup sugar
- 3
egg yolks
- ½
pint sour cream
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- 3
cups flour
- 2 teaspoons
baking powder
- ¼
teaspoon baking soda
- 1 teaspoon
vanilla
- ½
teaspoon grated orange rind
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How
to make it:
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Cream together the butter and
sugar. Beat the egg yolks in a separate bowl and add
to the butter-sugar mixture. Add the sour cream. Mix
well.
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In a large bowl, sift together
the flour, baking powder, and baking soda. Add the dry
ingredients to the butter-sugar mixture. Then add the
vanilla and grated orange peel. Mix well.
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On a floured board, roll out
the dough about one-eighth inch thick. If the dough
is too sticky, cover and refrigerate for several hours
before rolling out. Cut into 3-inch circles with a cookie
cutter or a drinking glass turned upside down. Place
a teaspoon of filling in the center of each circle.
Draw up two sides of the circle and pinch them together. Draw
up the third side and pinch together with the other
two sides to form a triangle, leaving the center open.
- Place
the hamantaschen on greased baking sheets. Ask an adult
for help with the oven. Bake about 20 minutes at 350 degrees
until lightly browned.
Click
here to read the story “Great-Grandma’s
Nickel,” in which Shana hears an interesting story
while making hamantaschen.
Learn
about Purim.
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