Hamantashen!

[rymenhild]

Yes, 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 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"?

Comments

A little of column A, a little of column B

[strange-selkie.livejournal.com]

rymenhild dear, enable the commentaryness on your other blog so I can post my response to your response to that work of *choke* art.... Thanks...
Oh, and because I must have my fingers in every possible pie, even when the pies are literal (if very small): we always had apricot filling at my house, about the consistency of that guava paste you can get in Latin-American bakeries. Anybody know how to replicate it? I know it was not canned (Gevalt!) :)

Re: A little of column A, a little of column B

[rymenhild.livejournal.com]

It looks like the comment server over there has succumbed to the forces of evil. It will, I hope, be back soon.