Tricornered hat-shaped hamantaschen, filled with dried fruit, poppy seeds or jam, are a traditional treat during PURIM, one of the liveliest of the Jewish holidays. Try our prune filled version for a sweet taste of the festivities on March 19. In large bowl, beat together butter and sugar until fluffy. Beat in honey, vanilla and eggs, one at a time, beating well after each addition. Combine flour with baking powder; gradually stir into butter mixture. Press gently into ball; wrap and refrigerate for at least 2 hours or up to 3 days. FILLING: In food processor, finely chop together prunes, raisins,walnuts, lemon rind and juice, and sugar. On floured surface, roll out one-quarter of the dough at a time to 1/8 inch thickness. Using floured 2-1/2 inch round cutter, cut out rounds. Place heaping teaspoonful of filling in center of each. Fold three sides up to make three corners;pinch each corner to seal. Reroll scraps once. Place on greased baking sheets; brush egg over edges. Bake in 350 F oven for 15-20 minutes or until golden. Let cool on racks. Makes about 5 dozen. Origin: Canadian Living, March 1992. Shared by: Sharon Stevens
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|Serving Size: 1 Serving (546g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 439 (33%)|
|Amt Per Serving||% DV|
|Total Fat 48.8g||65 %|
|Saturated Fat 21.2g||106 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 9g|
|Cholesterol 699.9mg||215 %|
|Sodium 1390.2mg||48 %|
|Potassium 1604.5mg||42 %|
|Total Carbohydrate 204.7g||60 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 198.1g|
|Protein 33.9g||48 %|
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Calories per serving: 1336
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