I think butter was the problem. It made your dough too soft. "Traditionally," hamantaschen were made with oil, not butter because the baker would have wanted to be able to eat them milk or meat meals and butter obviously is "milk." I have a great recipe for the dough and a terrific filling (all dried fruit) which I will be glad to share with you. This year I made only 200 hamantaschen and mailed them to friends and family all over the US. In the past I have made 400 or more. Everyone loves them and looks forward to my sending them every year.

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