Instructions: Stir yeast into 1/4 cup of the water along with 3 tablespoons sugar. Let stand until foamy on surface, about 4 minutes. In large mixing bowl, combine remaining water, remaining sugar, butter or margarine, salt, eggs and yeast mixture. Stir in flour gradually until soft dough is formed. Turn dough out onto floured surface and knead about 3 minutes. If sticky, add more flour. Form dough into ball and place in greased bowl. Cover and place in warm spot, until doubled in bulk, about 1 hour.

Meanwhile, make filling. Cook prunes in water over low heat, about 10 minutes. Add lemon juice and honey and cook 5 minutes more. Mixture should be fairly thick. Add lemon zest and almonds, stirring well to combine. Let cool.

Punch down dough and let rest about 5 minutes. Roll out 1/8 inch thick on floured board. Cut circles with 4 inch cookie cutter. Place about 2 teaspoons prune filling in center of each circle. Starting at one edge, pinch two edges of dough together, stopping at center of the circle. Repeat on two more sides, forming a triangle and leaving a small opening in center. Place on greased cookie sheets, cover, and let rise about 1 hour.

Preheat oven to 375 degrees. Examine hamantaschen before putting in oven and pinch seams again if they seem to be opening. Bake until golden brown, about 20 minutes. Let cool on rack 10 minutes before removing.

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