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Hamentaschen Recipe

Hamentaschen are those delicious little 3 cornered buttery cookies. You can often find them in some supermarkets. They are most available during Jewish holidays. Many bakeries sell them year round, however they can be quite expensive. If you can't find them at your supermarket, bakery or don't want to wait for holidays, bake your own. I prefer prune filling--you may see prune or apricot filling or butter listed as lekvar. Lekvar is simply a thick pastry filling or spread usually made of prunes or apricots. The fillings are also very good spreads on toast or biscuits.

Make a batch and fill your cookie jar. A nice treat for the family; however, kids may prefer apricot filling.


Ingredients

3/4 cup white flour
1-1/4 cup wheat flour
2/3 cup butter
1 egg, beaten
1/2 cup sugar
1/4 cup orange juice, freshly squeezed

Use prune or apricot filling (available at supermarkets-usually in the cake mix section)

Directions

Preheat oven to 375 degrees.

Mix and blend sugar and butter together in large bowl; add egg and juice to mix and further blend. Mix the white and wheat flour together and add a small bit at a time the moist mix and blend. When batter is thoroughly blended, refrigerate at least hours. Empty batter onto lightly floured board and roll batter and roll to less that 1/4 inch. Use cookie cutter or large mouthed class approximately 4 inches in diameter. Cut dough into circles.

Place 1 tablespoon of any filling in middle of dough circles, then fold to make a three sided cookie or a triangle, being careful to bring sides up to slightly overlap. Press corners of each cookie. Fold up the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle. Squeeze the corners tightly. Place on baking sheet and bake for 10 to 12 minutes or until a pale brown. These little cookies are filling and so good with hot coffee or tea.

Makes approximately 1 dozen

You don't have to be Jewish to love the treats in this cookbook A Treasury of Jewish Holiday Baking

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This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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