*  Exported from  MasterCook II  *

                     Hamantaschen W/ Apricot Filling

Recipe By     : Veggie Life, Mar 1997
Serving Size  : 32   Preparation Time :0:00
Categories    : Breads: Quick & Muffins          Holidays & Gifts
                Jewish                           Vegan
                Vegetarian                       Eat-Lf Mailing List

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          Whole-Wheat Pastry Flour
   1      Tsp           Baking Powder
     1/2  Tsp           Baking Soda
     1/4  Tsp           Salt
     1/2  cup           margarine
   2      tablespoons   Brown Sugar
   2      Tbsp          Honey
   2      Lg            Eggs
   1      Tsp           Vanilla Extract
                        - 3/4 cup Your Choice Of Filling
                        Apricot Filling:
   9      Oz            Dried Apricots -- Coarsely Chopped
   1      cup           Apple Juice
   2      Tbsp          Light Brown Sugar
     1/2  Tsp           Cinnamon
     1/2  Tsp           Grated Lemon Rind
     1/4  Tsp           Coriander
     1/2  Tsp           Vanilla

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%

>From: Reggie Dwork <reggie@reggie.com>

Sue's remarks:
Each serving DAM/Foodmover exchange:
1 Starch  1 fruit  1 fat


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Nutr. Assoc. : 26182 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0