| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 15 | Using a 1- | |
INGREDIENTS
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | c | Sugar |
| 1/2 | c | Shortening |
| 2 | Eggs, beaten | |
| 1/2 | ts | Vanilla |
| 1/2 | ts | Rum or almond extract |
INSTRUCTIONS
Source: Jewish Calendar for Children 1979 1. In a large bowl, mix dry ingredients. 2. Cut in shortening. 3. Add eggs and extracts, mix well to form dough into a ball. 4. Roll out dough on a floured surface and cut into circles using a 1 lb. coffee can for large hamantaschen or a wide mouth glass for smaller hamantaschen. 5. Place filling in center of each circle and turn up 3 edges to form a triangle. Pinch touching edges together to seal. 6. Bake in oven preheated to 350 degrees F. for 25 to 30 minutes until lightly golden. 7. Cool completely; sote in air-tight container. NOTE: The original recipe called for using chocolate chips as a filling, but we use more traditiona fillings. I have used egg substitute and 1/3 cup of oil instead of the shortening with success. Michele Posted to JEWISH-FOOD digest V97 #042 by Michele & Geoffrey Withnell <[email protected]> on Feb 6, 1997.
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