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Georgie's Hamantaschens

This recipe is from Great Aunt Georgie Husney, Susan Grays, mother and sister to Frances Solomon, Phyllis’ mother.

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Servings: 40

Prep Time: 01:00

Cook Time: 00:25

Dough:

1 1/2 cups granulated sugar

3/4 cup unsalted butter, softened

1 tablespoon lemon zest, (my addition)

2 large eggs

3/4 cup sour cream

2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

4 cups all purpose flour

Mixed Fruit Filling:

8 ounces pitted prunes, diced

8 ounces dried apricots, diced

8 ounces chopped pitted dates

1/2 teaspoon cinnamon

1/2 cup grape jam, (not jelly)

1/2 cup apricot jam

3 tablespoons fresh lemon juice

Preparation

1Make the Dough: In a bowl of a stand mixer combine sugar, butter and lemon zest. Using the paddle beater cream the mixture for 2-3 minutes until light and fluffy. Add the eggs one at a time and then the vanilla.

2Sift together the flour, baking powder and soda and then add to the mixer bowl, alternating with the sour cream, starting and finishing with the flour mixture. Do not over mix!!

3Wrap the dough in plastic wrap and place in the fridge for 30 minutes to 1 hour.

4Make the Filling: While the dough is chilling, in a large bowl combine the jams with the chopped fruit and the cinnamon and stir well, breaking up any lumps of joined fruit clusters. Mixture should be chunky with fruit evenly distributed.

5Make the Hamantaschens: Take dough out of the fridge and divide into 2. Re-wrap one half and place back in the fridge while you work with the first half.

6On a floured surface roll out the dough 1/4” thick. Using a 4” round cookie cutter, cut as many circles as you can fit. Place 1.5-2 teaspoons of filling in the center of each circle and then fold the sides over the dough to create a triangular cookie, with the filling peeking in the middle.

7Bake: While you are making the Hamantaschens, heat the oven to 350F. Line cookie sheets with parchment paper.

8Place the shaped cookies on the prepared pans 2” apart (they will slightly expand as they bake). Bake in the preheated oven for 20-25 minutes, until the dough starts turning golden brown.

9Cool on cookie sheets for 10 minutes and then transfer to a wire rack to cool completely.

10Store: These can be stored in an airtight container at room temperature for up to 1 week, refrigerated for 2 weeks and frozen for up to 3 months.

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