Sylvia Lavs Perfect Hamantaschen

• For the prune butter:
• 3 pounds pitted prunes, ideally tart ones
• Juice of 1 large lemon (or more if your prunes arent tart)
• 2 to 3 tablespoons sugar
• Water
• For the dough:
• 4 cups flour
• 4 eggs
• 1 teaspoon baking powder
• A pinch of salt
• 1 cup of oil
• 3 tablespoons of warm water
• Zest of 2 lemons
• 1 cup sugar
• For assembly:
• Melted butter, about one stick
• Extra flour

1. Put prunes in large pot.
2. Add lemon juice and sugar.
3. In a separate pot, boil water.
4. Pour boiling water over the prunes.
5. Cook the prunes on medium heat for 20 minutes.
6. Turn heat off, cover, and let them sit overnight in the pot on the stove.
7. The next morning, beat the prunes in a mixer on low until they form a smooth mixture, with no pieces of skin visible.
8. The consistency should be a smooth enough puree that it can drop off a spoon.

butter, prunes, lemon, sugar, water, flour, eggs, baking powder, salt, of oil, water, lemons, sugar, butter, flour

Taken from cooking.nytimes.com/recipes/1015670 (may not work)