Lf hamantaschen w/ apricot filling

32 Servings

Ingredients

Quantity Ingredient
2½ cup Whole-Wheat Pastry Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
½ cup Vegetable Margarine
2 tablespoons Brown Sugar
2 tablespoons Honey
2 larges Eggs
1 teaspoon Vanilla Extract
¾ cup Your Choice Of Filling
9 ounces Dried Apricots, Coarsely Chopped
1 cup Apple Juice
2 tablespoons Light Brown Sugar
½ teaspoon Cinnamon
½ teaspoon Grated Lemon Rind
¼ teaspoon Coriander
½ teaspoon Vanilla

Directions

APRICOT FILLING

Jewish

You might want to double this recipe, so you can have plenty of cookies to share.

In a med bowl, sift together flour, baking powder, baking soda, and salt.

Set aside.

In a large bowl, cream together margarine, brown sugar, and honey until light and fluffy. Beat in eggs and vanilla. Add dry ingredients and mix in until dough is well combined and forms a ball. Flatten ball into a disc, wrap well, and refrigerate for several hours, or until dough is firm.

(Dough can be refrigerated for up to 3 days.) Preheat oven to 350 deg F. Remove dough from refrigerator and roll out on lightly floured surface to ⅛" thickness. Using a cookie-cutter or thin-edged glass, cut out 2½ - 3" rounds of dough. Gather scraps, press together and roll out again to cut more rounds. (You should have about 32.) Place 1 tsp filling in the center of each round. Fold up edges by thirds, leaving an opening in the center, and firmly pinch edges together where they meet, so the finished shape is triangular.

Place Hamantaschen about 1" apart on lightly oiled cookie sheets, and bake until lightly browned, about 20 min.

Per Cookie w/Apricot Filling: Cal 96; Fat 3g; Carb 14g; Fib 2g; Sod 33mg; CFF 28%

Recipe by: Veggie Life, Mar 1997 Posted to Digest eat-lf.v097.n049 by Reggie Dwork <reggie@...> on Feb 20, 1997.

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