Great-Grandmother Bubbie's Hamantaschen

Recipe View Prepare the Fruit Filling: In a large pot, combine prunes and apricots, cover with water, and bring to a vigorous boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until the fruit is very tender, about 15 minutes. Drain the fruit thoroughly in a colander. In a medium bowl, mash the drained fruit together with a fork until smooth. Set aside to cool completely while you prepare the dough. (Time: ~25 minutes)

Recipe View Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper for easy release and cleanup. (Time: ~5 minutes)

Recipe View Make the Dough: In a large bowl, whisk together 1 cup of sugar, eggs, safflower oil, lemon zest, and orange zest until well combined and slightly frothy. In a separate large bowl, sift together the flour and baking powder to ensure even distribution. Gradually add the wet ingredients to the dry ingredients, mixing with your hands until the dough comes together in a cohesive ball. Be careful not to overmix. (Time: ~10 minutes)

Recipe View Roll and Cut: Lightly flour a clean work surface. Transfer the dough to the floured surface and roll it out to a thickness of about 1/4 inch. Use a cookie cutter or the rim of a drinking glass (approximately 3-inch diameter) to cut out circles from the dough. (Time: ~15 minutes)

Recipe View Assemble the Hamantaschen: In another large bowl, combine the mashed prune-apricot mixture, chopped walnuts, remaining 1/3 cup of sugar, and lemon juice. Mix well until the filling is thoroughly combined. Place 1 generous tablespoon of filling in the center of each dough circle. To form the triangular shape, pinch the edges of the circle together firmly to create three points, leaving the center of the filling exposed. Ensure the edges are sealed well to prevent the filling from leaking during baking. Repeat with the remaining dough circles and filling. (Time: ~20 minutes)

Recipe View Bake: Carefully place the assembled hamantaschen on the prepared baking sheets, leaving a little space between each cookie. Bake in the preheated oven until golden brown, about 20 minutes. (Time: ~20 minutes)

Recipe View Cool and Enjoy: Remove the baking sheets from the oven and let the hamantaschen cool on the sheets for 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. Once cooled, store in an airtight container to maintain their freshness. (Time: ~30 minutes)