Jean Rubin’s Hamentashen
Filling
1 lb pitted prunes 1/3 cup dried apricots
1/3 cup raisins 1/3 cup dried cranberries
1/3 cup marmalade or jelly 1/4 tsp lemon juice
Chop fruits in a food processor or grinder.
Add marmalade and lemon juice and mix well.
If too runny, add cracker meal or matzo meal.
Cookie Dough
1 cup sugar juice and grated rind of 1 orange
salt to taste 5 cups flour
1 cup shortening 4 tsp baking powder
4 eggs Additional flour as needed
1 tsp vanilla
Directions
- Mix sugar, salt, and shortening; add eggs and vanilla.
- Add dry ingredients alternately with orange juice and rind. Depending on the method of mixing, it may be necessary to mix in only 4 cups of flour and add the rest by hand.
- Roll out to about 1/8-inch thickness on floured board.
- Cut in rounds, 2–3 inches in diameter or as desired.
- Put about 3/4 tsp filing on top of each round (depending on size).
- Fold up three sides to make a triangle, and pinch corners together.
- Bake in 375° oven until they begin to brown (about 10–11 minutes).
Note 1: Filling is very flexible. I would use prunes, apricots, and raisins; but almost any dried fruit can be added (dates, figs, berries, apples, pears), also nuts and coconut.
Note 2: To make in a food processor: cut rind from orange and add to sugar and process in food processor instead of grating. Then add ingredients as indicated above. Then make filling without washing food processor.