• Active Time 1h
  • Total Time 3h 30m

about 4 dozen cookies

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.

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.

ingredients

  • For Filling:
  • 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
  • For Cookie Dough:
  • 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

directions

To make the filling: Combine the 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 the cookies: Beat the sugar, oil and butter with an electric mixer on medium speed in a medium bowl until smooth. Add the egg and beat until smooth. Add the vanilla and beat until blended. Sift together the 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 degrees 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9015

nutrition information per serving

59 calories; 2g total fat; 0g total saturated fat; 6mg cholesterol; 17mg sodium; 9g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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