Hamantaschen Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Butter, softened
1 cup: Granulated sugar,
3 tbsp: Liquid honey,
1 tsp: Vanilla,
3: Eggs,
3 cup: All purpose flour,
1 tsp: Baking powder,
FILLING:,
2 cup: Pitted prunes,
1 cup: Raisins,
1/2 cup: Walnuts,
1 tsp: Grated lemon rind,
1/4 cup: Lemon juice,
2 tbsp: Granulated sugar,
1: Egg, lightly beaten
Directions:
Tricornered hat-shaped hamantaschen, filled with dried fruit, poppy
seeds or jam, are a traditional treat during PURIM, one of the
liveliest of the Jewish holidays. Try our prune filled version for a
sweet taste of the festivities on March 19.
In large bowl, beat together butter and sugar until fluffy. Beat in
honey, vanilla and eggs, one at a time, beating well after each
addition. Combine flour with baking powder; gradually stir into
butter mixture. Press gently into ball; wrap and refrigerate for at
least 2 hours or up to 3 days. FILLING: In food processor, finely
chop together prunes, raisins,walnuts, lemon rind and juice, and
sugar. On floured surface, roll out one-quarter of the dough at a
time to 1/8 inch thickness. Using floured 2-1/2 inch round cutter,
cut out rounds. Place heaping teaspoonful of filling in center of
each. Fold three sides up to make three corners;pinch each corner to
seal. Reroll scraps once. Place on greased baking sheets; brush egg
over edges. Bake in 350 F oven for 15-20 minutes or until golden.
Let cool on racks. Makes about 5 dozen.
Origin: Canadian Living, March 1992. Shared by: Sharon Stevens
Submitted By "THE FOOD OF GREECE" BY VILMA LIACOURAS CHANTILES.
AVENEL BOOKS, NEW
Source from luhu.jp
seeds or jam, are a traditional treat during PURIM, one of the
liveliest of the Jewish holidays. Try our prune filled version for a
sweet taste of the festivities on March 19.
In large bowl, beat together butter and sugar until fluffy. Beat in
honey, vanilla and eggs, one at a time, beating well after each
addition. Combine flour with baking powder; gradually stir into
butter mixture. Press gently into ball; wrap and refrigerate for at
least 2 hours or up to 3 days. FILLING: In food processor, finely
chop together prunes, raisins,walnuts, lemon rind and juice, and
sugar. On floured surface, roll out one-quarter of the dough at a
time to 1/8 inch thickness. Using floured 2-1/2 inch round cutter,
cut out rounds. Place heaping teaspoonful of filling in center of
each. Fold three sides up to make three corners;pinch each corner to
seal. Reroll scraps once. Place on greased baking sheets; brush egg
over edges. Bake in 350 F oven for 15-20 minutes or until golden.
Let cool on racks. Makes about 5 dozen.
Origin: Canadian Living, March 1992. Shared by: Sharon Stevens
Submitted By "THE FOOD OF GREECE" BY VILMA LIACOURAS CHANTILES.
AVENEL BOOKS, NEW
Source from luhu.jp
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Ethnic