(Mar. 16, 1995 - By popular request, Robin Leidner has kindly supplied the following recipe)

• 3/4 cup sugar
• 2 cups sifted flour
• 2 tsps baking powder
• 1/4 tsp salt
• 1/2 cup shortening
• 1 egg, beaten
• 2 Tbls orange juice
• 1 17 oz.jar prune butter (Lekvar)

Sift the sugar, flour, baking powder, and salt into a bowl. Work the shortening in by hand. Add the egg and orange juice, mixing until a dough is formed. Chill overnight if possible, or at least two hours.

Roll out the dough about 1/8 inch thick on a lightly floured board. Cut into 3-inch circles (a teacup works). Place one heaping teaspoonful of the Lekvar on each.

Pinch three edges of the dough together (use a knife or spatula to lift the edges), but leave a small opening in the center; the resulting pastry will be in the shape of a triangle with a little of the filling showing.

Place on a greased cookie sheet. Cover with a cloth and set aside for 1/2 hour.

Preheat oven to 400 degrees. Bake hamentashen for about 20 minutes, or until delicately browned on top.

Makes about 24 hamentashen.

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Revised October 19, 1997
Copyright © 1995 Hilary Ostrov