- 2 cups pitted prunes, cooked, drained and mashed
- 2 cups dried apricots, cooked drained and mashed
- 3 eggs
- 1 cup white sugar
- 1/2 cup safflower oil
- 1 lemon, zested
- 1 orange, zested
- 4 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon lemon juice
- 1/2 cup chopped walnuts
- 1/3 cup white sugar, or to taste
- Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass.
- Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies.
- Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
08/23/2019
recipepes.com
great-grandmother bubbie's hamantaschen, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
