CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains |
Jewish |
Cookie |
48 |
Servings |
INGREDIENTS
1/4 |
lb |
Margarine |
1 |
c |
Sugar |
3 |
|
Eggs |
1 |
ts |
Baking poweder |
1/2 |
ts |
Baking soda |
1/8 |
ts |
Salt |
3 1/2 |
c |
Flour |
1 |
ts |
Vanilla |
1/2 |
lb |
White raisins |
1/2 |
lb |
Pitted prunes |
1/2 |
lb |
Dried apricots |
1 |
lb |
Jar strawberry preserves |
|
|
Canned solo poppyseed |
1/4 |
c |
Honey; about, to taste |
INSTRUCTIONS
DOUGH
FRUIT FILLING
POPPYSEED 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 Margarine and sugar. Add eggs, one at a time. Sift dry ingredients
together. Add to mixture alternating with orange juice and vanilla. Roll
out on floured board about 1/4 inch thick. Cut into rounds. Fill with fruit
filling. Pinch edges together to form a triangle known as Hamen's Hat.
Grease cookie sheet. Bake at 350 for 20 minutes. When serving sprinkle with
powdered sugar.
Fruit filling: grind fruit and add on pound jar of stawberry perserves and
mix well.
Poppyseed filling: Add honey to poppyseed and mix well.
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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