| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Cookie |
60 |
Servings |
INGREDIENTS
| 1 |
c |
Shortening (not lard) |
| 1 1/4 |
c |
Sugar |
| 6 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Lemon extract |
| 1 |
ts |
Almond extract |
| 5 |
c |
Flour |
| 4 |
ts |
Baking powder |
| 1 |
pk |
Pitted prunes |
| 1 |
pk |
Raisins |
| 1 |
|
Lemon; juiced and rind |
| 4 |
tb |
Any kind of jelly |
| 1 |
c |
Chopped nuts |
INSTRUCTIONS
DOUGH
FILLING
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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