| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Cookie |
60 |
Servings |
INGREDIENTS
| 1 |
c |
Shortening, not lard |
| 1 1/4 |
c |
Sugar |
| 6 |
|
Eggs |
| 1 |
t |
Vanilla |
| 1 |
t |
Lemon extract |
| 1 |
t |
Almond extract |
| 5 |
c |
Flour |
| 4 |
t |
Baking powder |
| 1 |
|
Pitted prunes |
| 1 |
|
Raisins |
| 1 |
|
Lemon, juiced and rind |
| 4 |
T |
Any kind of jelly |
| 1 |
c |
Chopped nuts |
INSTRUCTIONS
From: japlady@nwu.edu (Rebecca Radnor) Date: Wed, 1 Feb 1995 03:44:21
GMT Some recipes for Hamantashen, from various sources. For those of
you who don't know, this is a traditional Jewish food (pastry) eaten
during the festival of Purim. It is made in the shape of a triangle to
remember the triangle shaped hat worn by the villian Hayman of the
Queen Ester story. Cream shortening and sugar well. Add eggs, one at a
time. Add the extracts and fold in the flour and baking powder
mixture. Chill dough. Grind together prunes and raisins in food mill
and mix with other filling ingredients. Roll out dough a small piece
at a time. Cut out rounds with cookie cutter. Put a small amount of
filling in the middle of each round and shape into 3 corners. Bake at
350 for 25-30 minutes. I'm also going to suggest you check out the
New Complete International Jewish Cookbook by Evelyn Rose, New York:
Carroll & Graf Publishers, Inc., 1992. That book has a bunch of
recipies including: Melt in the mouth pastry hamantaschen, Kichel
Hamantaschen, wine and walnut filled hamantaschen (romanian style),
Parev dough hamantaschen, soured cream hamantaschen, a delux cheese
filling, a delux walnut filling. REC.FOOD.RECIPES ARCHIVES /COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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