Try this Lf Hamantaschen W/ Apricot Filling recipe, or contribute your own.

Still searching for what to cook ?

Name: Lf Hamantaschen W/ Apricot Filling
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 32
Cuisine: American
Ingredients: 2 1/2 c Whole-Wheat Pastry Flour; 9 oz Dried Apricots, Coarsely; 1/2 ts Baking soda; 1/2 c Vegetable Margarine; 2 lg Eggs; 1/4 ts Coriander; 2 tb Honey; 3/4 c Your Choice Of Filling; 1/4 ts Salt; 1 c Apple juice; 2 tb Light brown sugar; 1 ts Vanilla extract; 1/2 ts Vanilla; 1/2 ts Cinnamon; 1 ts Baking Powder; 1/2 ts Lemon Rind grated; 2 tb Brown sugar

Find the most delicious recipes here

INGREDIENTS

2 1/2 c Whole-Wheat Pastry Flour
9 oz Dried Apricots, Coarsely
1/2 ts Baking soda
1/2 c Vegetable Margarine
2 lg Eggs
1/4 ts Coriander
2 tb Honey
3/4 c Your Choice Of Filling
1/4 ts Salt
1 c Apple juice
2 tb Light brown sugar
1 ts Vanilla extract
1/2 ts Vanilla
1/2 ts Cinnamon
APRICOT FILLING
1 ts Baking Powder
1/2 ts Lemon Rind ; grated
2 tb Brown sugar

Servings

INSTRUCTIONS

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 1/8" thickness. Using a cookie-cutter or thin-edged glass, cut out 2 1/2 - 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 on Feb 20, 1997.

NOTES

Alert editor

Lf Hamantaschen W/ Apricot Filling

2 1/2 c Whole-Wheat Pastry Flour
9 oz Dried Apricots, Coarsely
1/2 ts Baking soda
1/2 c Vegetable Margarine
2 lg Eggs
1/4 ts Coriander
2 tb Honey
3/4 c Your Choice Of Filling
1/4 ts Salt
1 c Apple juice
2 tb Light brown sugar
1 ts Vanilla extract
1/2 ts Vanilla
1/2 ts Cinnamon
 APRICOT FILLING
1 ts Baking Powder
1/2 ts Lemon Rind grated
2 tb Brown sugar

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 1/8" thickness. Using a cookie-cutter or  thin-edged glass, cut out 2 1/2 - 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@reggie.com> on  Feb 20, 1997.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (45g)
Recipe Makes: 32 Servings

Calories: 91
Calories from Fat: 41 (45%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1g
Cholesterol 66.1mg		20 %
Sodium 87.5mg		3 %
Potassium 69.5mg		2 %
Total Carbohydrate 10g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 8.8g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 91

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe