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Best Ever Apricot Hamantashen

This dough, made with shortening and butter, yields a light, cookie-like pastry which is similar to the hamantashen you might expect to find in a commercial bakery. If you require a dairy free dough, simply use all shortening or non-dairy margarine (instead of butter and shortening). Apricot filling follows. You can fill these with prune, poppy, or sour cherry filling (recipes in Archives) but this to me, is the quintessential Purim pastry and an argument for serving hamantashen all year.

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