Hamantashen!
Mar. 3rd, 2004 09:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rymenhildYes, it's that time of year again - specifically, the Jewish holiday of Purim, in which we wear costumes, bake cookies, and get really drunk - , so I'm commandeering ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
prosewitch's kitchen and her cooking expertise and preparing to make hamantashen.
2/3 cup shortening – margarine
½ cup sugar
1 egg
3 Tablespoons milk or water (can use non-dairy creamer, can dilute it if thick)
½ tsp vanilla
2 cups sifted flour (When tripling the recipe add 1 extra cup of flour-- 7 cups =2 lbs)
Cream shortening and sugar. Add egg and continue creaming till smooth. Add liquid and flavoring and stir in sifted flour till a ball of dough is formed. Chill 2-3 hours or overnight. Roll out on lightly floured board to 1/8 “ thickness. Cut into 2” rounds. Place ball of filling the size of a hazelnut in the center of the circles. Bring edges together to form a triangle, pinching the seams together from top down to corners. Bake on a well greased cookie sheet or line cookie sheet with parchment paper and bake until golden brown at 375o oven. Yields 48-60 cookies.
Fillings – can use pie fillings
Preserves- (¾ cup fruit preserves, 2 tablespoons dry cake or bread crumbs, dash grated lemon peel)
Chocolate chips
Nutella (hurrah, nutella!)
Triple recipe uses approximately 3 10 oz jars Bakers Choice fillings and less than one 21 oz cherry pie filling jar.
The only problem with the traditional family recipe is that the crust can sometimes be a bit dry. I'm wondering whether an egg-and-honey glaze would improve the texture.shirei_shibolim, could you give me the proportions for the glaze you put on challah?
By the way, if you're looking for the article on The Passion, I am about to post it under friendslock. It's publicly available on my other blog, but for various reasons I don't want to connect the two too easily. If you aren't on my friendslist or want to know where the other blog is, leave me a note and I'll let you know.
And does it strike anyone as odd that the LJ spell-checker doesn't know the word "blog"?
prosewitch's kitchen and her cooking expertise and preparing to make hamantashen.2/3 cup shortening – margarine
½ cup sugar
1 egg
3 Tablespoons milk or water (can use non-dairy creamer, can dilute it if thick)
½ tsp vanilla
2 cups sifted flour (When tripling the recipe add 1 extra cup of flour-- 7 cups =2 lbs)
Cream shortening and sugar. Add egg and continue creaming till smooth. Add liquid and flavoring and stir in sifted flour till a ball of dough is formed. Chill 2-3 hours or overnight. Roll out on lightly floured board to 1/8 “ thickness. Cut into 2” rounds. Place ball of filling the size of a hazelnut in the center of the circles. Bring edges together to form a triangle, pinching the seams together from top down to corners. Bake on a well greased cookie sheet or line cookie sheet with parchment paper and bake until golden brown at 375o oven. Yields 48-60 cookies.
Fillings – can use pie fillings
Preserves- (¾ cup fruit preserves, 2 tablespoons dry cake or bread crumbs, dash grated lemon peel)
Chocolate chips
Nutella (hurrah, nutella!)
Triple recipe uses approximately 3 10 oz jars Bakers Choice fillings and less than one 21 oz cherry pie filling jar.
The only problem with the traditional family recipe is that the crust can sometimes be a bit dry. I'm wondering whether an egg-and-honey glaze would improve the texture.
shirei_shibolim, could you give me the proportions for the glaze you put on challah?By the way, if you're looking for the article on The Passion, I am about to post it under friendslock. It's publicly available on my other blog, but for various reasons I don't want to connect the two too easily. If you aren't on my friendslist or want to know where the other blog is, leave me a note and I'll let you know.
And does it strike anyone as odd that the LJ spell-checker doesn't know the word "blog"?
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Hi
Date: 2004-03-04 09:36 pm (UTC)