Euphoric Hamantaschen

continued (page 2 of 2)

Shenk/Wolf/Cohen’s Old World-New World Hamantaschen

3 sticks unsalted butter, softened
1 1/3 cups sugar
4 cups all-purpose flour
1 teaspoon baking powder
2 eggs
3 teaspoons vanilla

1 (12-oz) can Solo brand prune/plum cake and pastry filling
1 (12-oz) can Solo brand poppy seed cake and pastry filling
40 oz Clearbrook Farms Michigan Red Tart Cherry preserves
Zest of 2-3 lemons
Juice of 1 lemon
1 cup chopped pecans

Powdered sugar to finish

Mix sugar with butter. Mix in eggs and vanilla. Combine baking powder with flour, then mix slowly with other ingredients.

When dough comes together, separate into 4 pieces and shape into somewhat flattened disks. (Each disk will make 14-18 hamantaschen). Wrap individually in plastic bags and refrigerate overnight.

Combine prune/plum filling, poppy filling, and cherry preserves. Add lemon zest, lemon juice, and pecans. Refrigerate until ready to use.

Remove dough from refrigerator and let sit for a few minutes at room temperature. Place one disk between two large pieces of wax paper, and roll out to about 1/8-inch thick with rolling pin. Cut circles in dough with an upside-down drinking glass (about 3 inches in diameter).

Place about a teaspoon of filling in the center of each circle and gently fold dough in from all sides, crimping gently with your fingers until the hamantaschen is triangle-shaped, leaving a small bit of filling (about the size of a quarter) exposed in the center.

Bake at 350˚ F for about 12-18 minutes. Watch like a hawk. Take out as soon as bottoms of cookies are slightly golden brown.

Place on rack to cool and dust with powdered sugar. When completely cooled, wrap individually, pack carefully, and send to your children. (Send to your favorites first).

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