My Mother’s Hamantaschen
Makes about 8 dozen. Recipe is from the late Beatrice Lopoo Nathanson. This is a variation of hamantaschen with a sugar cookie-type crust.
1 pound pitted prunes, ready to eat
2 cups pecans
2 1/2 cups sugar, divided
2 teaspoons cinnamon
5 to 6 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter
4 large eggs
1. To make filling, in a food processor fitted with the metal chopping blade, add the prunes, pecans, 1 cup of sugar and cinnamon. Process until well combined. Set aside.
2. Sift together the flour, baking powder and salt. Set aside.
3. Cream butter, 2 cups of sugar and eggs. Add flour mixture a little at a time, adding more flour if mixture is too wet.
4. Roll out dough on a floured board. Using a 2 1/2-inch biscuit cutter, cut circles in the dough. Put one teaspoon of filling mixture in the center of each circle. Pull up the sides of the dough and pinch in three places to make a three-cornered cookie with some of the filling still visible in the center.
5. Place on ungreased cookie sheets and bake in a preheated 350 F oven for about 20 to 25 minutes or until lightly browned.