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Hamantaschen

Source of Recipe

net


List of Ingredients

HAMANTASCHEN
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2 cups sifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup sugar
1/2 cup(1 stick) butter or margarine
1 large egg
2 T. orange juice
1 1/2 tsp. vanilla
Prune, cherry or pineapple filling.

Preheat oven to 350F degrees. Cover a cookie sheet with parchment or use a non stick cookie sheet. In a non reactive bowl, stir together the flour, baking powder, salt, baking soda and sugar. Cut in margarine or butter with two knives or a pastry blender.

In a separate non reactive bowl, beat egg with orange juice and vanilla. Add mixture to dry ingredients and stir just until blended. Mold the dough into a ball, wrap it in plastic or wax paper and refrigerate for several hours or overnight.

Roll out the dough with a non stick rolling pin on lightly floured wax paper or a lightly floured pastry board until the dough is 1/8 of an inch thick. Add more flour a little at a time, if the dough is very soft and sticky. Use an empty 1 lb. walnut can with the top removed to cut our 4-inch circles. A cookie cutter or a drinking glass can be substituted.

Put 1 generous tablespoon of filling in the center of each circle. Pull up the rounded edges of each dough circle to form a triangular pastry. Pinch each of the three seams together, leaving a small opening in the center of the cookie where the filling can be seen. Arrange on the cookie sheet. Bake 20 minutes until golden brown. Makes 8 to 10 large hamantaschen





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