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The traditional cookie for Purim, hamantashen is Yiddish for "Haman's pockets". They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther."













Trans-fat Free, Good source of fiber, Low Sodium


¾ cup prunes
cup raisins, seedless
cup apples
coarsely chopped
¼ cup walnuts
chopped, coarsely
2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
Cookie dough
½ cup sugar
¼ cup vegetable oil
2 tablespoons butter
or margarine, at room temperature
1 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt


To make filling: In a small saucepan, combine prunes, raisins and ½ cup water.

Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes.

In a food processor, combine the prune mixture, apples, walnuts, sugar, lemon juice and lemon zest; process until smooth.

Transfer to a small bowl and set aside.

(The filling can be made up to 2 days ahead and kept, covered, in the refrigerator.)

To make cookies: In a medium-sized bowl, using an electric mixer on medium speed, cream sugar, oil and butter until Add egg and beat until smooth. Add vanilla and beat until blended. In another medium-sized bowl, sift together flour, baking powder and salt. Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap, and flatten slightly. Refrigerate for 2 to 3 hours or overnight. Line 2 baking sheets with baking parchment or coat with non-stick cooking spray. Set aside. Preheat oven to 350℉ (180℃). Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of ½ inch inch. Using a 2½ inch diameter cookie cutter, cut the dough into circles. Place l/2 teaspoon of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal. Place about 2½ inches apart on the prepared baking sheets. Bake for 10 to 15 minutes, or until the tops are golden. Transfer to racks to cool. Repeat with the remaining dough. (Store cookies in an airtight container for up to 3 days. Freeze for longer storage.) Nutritional information per serving: 58 calories each; 1 g protein; 2 g fat; 6 g carbohydrates; 13 mg sodium; 9 mg cholesterol.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 62537% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 61mg 3%
Total Carbohydrate 30g 30%
Dietary Fiber 3g 11%
Sugars g
Protein 21g
Vitamin A 5% Vitamin C 8%
Calcium 5% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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