Post by Suluby on Mar 6, 2012 23:51:40 GMT -5
Hamentaschen
Original Recipe Yield 24 cookies
Ingredients
3 eggs
1 cup granulated sugar
3/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1/2 cup orange juice
5 1/2 cups all-purpose flour
1 tablespoon baking powder
1 cup fruit preserves, any flavor
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, beat the eggs and sugar until lightly and fluffy.
Stir in the oil, vanilla and orange juice.
Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour.
On a lightly floured surface, roll dough out to 1/4 inch in thickness.
Cut into circles using a cookie cutter or the rim of a drinking glass.
Place cookies 2 inches apart onto the prepared cookie sheets.
Spoon about 2 teaspoons of preserves into the center of each one.
Fold the edges over to form three corners.
Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
~~~~~~~
Suggested fillings are poppy seed (muhn in Yiddish), Simon Fischer brand prune lekvar, apricot jam, apple butter, pineapple preserves and cherry pie filling (I would puree that) and an old stand-by ..... chocolate chips.
~~~~~~~
Pinching the edges closed leads to a problem ..... the hamentaschen open during baking!
And that's not so good!
Folding works MUCH better!
ENJOY!
Original Recipe Yield 24 cookies
Ingredients
3 eggs
1 cup granulated sugar
3/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1/2 cup orange juice
5 1/2 cups all-purpose flour
1 tablespoon baking powder
1 cup fruit preserves, any flavor
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, beat the eggs and sugar until lightly and fluffy.
Stir in the oil, vanilla and orange juice.
Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour.
On a lightly floured surface, roll dough out to 1/4 inch in thickness.
Cut into circles using a cookie cutter or the rim of a drinking glass.
Place cookies 2 inches apart onto the prepared cookie sheets.
Spoon about 2 teaspoons of preserves into the center of each one.
Fold the edges over to form three corners.
Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
~~~~~~~
Suggested fillings are poppy seed (muhn in Yiddish), Simon Fischer brand prune lekvar, apricot jam, apple butter, pineapple preserves and cherry pie filling (I would puree that) and an old stand-by ..... chocolate chips.
~~~~~~~
Pinching the edges closed leads to a problem ..... the hamentaschen open during baking!
And that's not so good!
Folding works MUCH better!
ENJOY!
