| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1 |
c |
Oil |
| 1 1/4 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 5 1/2 |
c |
Flour |
INSTRUCTIONS
Check the eggs for spots.
Mix the eggs together with the oil, sugar and vanilla.
Sift the flour, salt and baking powder together and add to the egg-sugar
mixture.
Roll out and cut with round cookie cutter; fill with the filling your
choice. Fold into triangles as Hamantaschen shape. Brush the unbaked
hamantaschen with egg white and sprinkle with sugar before baking.
Note: This is a LARGE recipe and may be halved conveniently. When cutting
and rolling out the dough, cover the piece of dough which is not yet being
used with a piece of plastic wrap so it does not dry out.
Posted to JEWISH-FOOD digest V97 #059 by Myra Borisute <myra@ksc11.th.com>
on Feb 21, 1997.
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