| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Melted shortening |
| 1 |
c |
Sugar |
| 3 |
|
Eggs, beaten |
| 1 |
|
Grated lemon (whole fruit, not just peel) |
| 4 |
c |
Flour (scant), sifted with: |
| 1 |
ts |
Salt |
| 3 |
ts |
Baking powder |
|
|
Fills 1/2 of dough recipe: |
| 2 |
lb |
Partly cooked pitted prunes |
| 6 |
tb |
Jelly/Jam |
| 1 |
c |
Raisins |
| 1 |
|
Orange or 1/2 lemon |
| 1 |
c |
Nuts |
|
|
Shake of cinnamon |
INSTRUCTIONS
DOUGH
FILLING
Combine the dough ingredients to form dough. Grind the filling ingredients
together with a food grinder.
Roll out the dough and cut circles with a glass. Put a spoonful of filling
in the center of each circle, and fold up sides of the dough to form
triangular filled cookies.
Bake at 400 F until lightly browned.
I haven't actually made this recipe, but I've been enjoying the
hamentaschen for years. For poppyseed filling, I think I'd just use the
solo filling from th can. I've made my own hamentaschen using various jams
for filling, with some success. Good luck.
Emily Epstein epsteine@spot.colorado.edu
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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