| 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
<Gwithnel@cris.com> on Feb 6, 1997.
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”