The Balabusta’s Cookbook is very good.
In keeping with the fact that Purim is around the corner, here is my hamantashen recipe that I intended to post along with the other one, but didn’t have handy the last time. The cookie dough is a crispy one when it comes out of the oven. It softens up a bit, later. I keep it in the freezer until I am ready to serve a meal or fill my shalach manos, and by the time we are ready for dessert it’s thawed perfectly (tastes great frozen, too!) Preheat your oven to 350 degrees.
Hamantashen dough:
2 1/2 C flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 c Crisco
1/2 c sugar
1/4 c honey
2 eggs
1 TBS lemon juice
Cream sugar and shortening, add in eggs, honey, juice, then slowly add in sifted dry ingredients, and make into a soft dough. Chill for an hour, if possible. Roll dough onto floured board to about 1/16″ thickness. Cut out hamantashen circles with a glass or cookie cutter, put a tsp. of filling in the center and using your thumb and forefinger, bring up the bottom of the circle to meet at a point on top and pinch the ends closed. Brush with beaten egg and bake at 350 for about 18 minutes. depending on the size of hamantashen, you will have about 2 dozen.
Filling for the hamantashen:
1 1/2 c Lekvar or any other brand of prune butter.
1/2 c coarsely chopped walnuts
1 tsp. lemon juice
1/4 tsp. allspice (or can use cloves) – this is important, it adds a real zing .
cinnamon (optional)
OR – you can use poppy seed filling or anything else you like, but the lekvar is the best.