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Friday, March 09, 2007

The Hamantashen recipe as promised.

Most hamentashen are dry and doughy, blegh. These are tender and delicious. Roll them out quite thin, this makes about 6 dozen but they'll be gone before you know it.

Hamantaschen (a lot)

1 cup butter
1-1/3 cup sugar
2 eggs
2 teaspoons vanilla
2 teaspoons baking powder (or not)
4 cups flour maybe a little more
1/2 ts. salt

Cream butter and sugar, beat in the eggs, then add the rest of the ingredients and chill for a while. Roll out thin, cut 3" circles.

This is an aerial view of construction - scribe a triangle on your circle if necessary. Put a SMALL dab of filling (jam, Nutella, poppyseed, etc) in the center. Pinch up the sides.

Pinch them up very carefully so they don't slump and become ugly because you'll have to eat all the ugly ones and then you'll be uncomfortable.

Cook for about 15 minutes in a 350-degree oven.




At 8:33 AM, Blogger NinaK said...

Thank you, thank you, thank you. I can't wait to try these this weekend with my already existing prune lekvar. You are right--most recipes are too dry.

But what is the difference between using the baking powder and not? Is it just a difference in fluffiness?

At 8:57 AM, Blogger melinama said...

Well, these cookies are not supposed to be fluffy, and in our family we hate the taste of baking powder, so I usually only use a tiny bit. It was in the original recipe which we've adjusted over the years and I felt duty-bound to include it, but honestly don't think it's needed in this recipe.


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