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Submitted By: Susan Binnington
Yield: Approx 6 dozen


Oil Dough
2/3 cup oil
1 cup sugar
3 eggs
2T melted honey
1 tsp vanilla
Rind of 1 orange, grated
1 ½ tsp baking powder
Pinch of salt
3-4 c flour

1.) Beat oil, sugar, eggs, honey and vanilla until well blended.
2.) Add orange rind, baking powder, salt and enough flour to make a soft dough.

Fruit Filling
1 cup prunes
1 cup raisins
½ lemon – including rind
½ orange – including rind
½ cup soft jam
½ cup nuts (optional)

1.) Grind all filling ingredients together, adjusting lemon and orange to taste.

Putting it all together:
1.) Roll dough to approximately 1/8 inch thick (or less)
2.) Cut your hamantaschen dough in 3-inch circles (or larger)
3.) Spoon 1 teaspoon of filling into the center of the dough circles
4.) Grasp the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle
5.) Grasp the right side of the circle and fold it towards the center, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle
6.) Grasp the bottom part of the circle and fold it upward to create a third flap and complete the triangle. When you fold this flap up, be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle
7.) Pinch each corner of the triangle gently but firmly to secure the shape
8.) Bake at 350 for 20-25 minutes
9.) Share and enjoy!

– The thicker the dough is, the harder it will be to handle and shape. Thick dough is also more prone to opening/spreading in the oven.
– Anything smaller than 3 inches will be difficult to fold around your chosen filling.
– 1 teaspoon of filling is plenty, especially when you cut your dough circles to 3 inches… it’s the perfect amount of filling.