Tuesday, March 2, 2010

hamantaschen recipe

here is the amazing recipe for the traditional pastry treat served during purim. unfortunately, i did not write down the wonderful blog i found this recipe. my apologies b.c. i really want to give you credit! but i do have the location of the said recipe: the great hadassah cookbook. my messianic jewish friend said that these were delicious and the best she has ever had - they were the biggest ones she had ever eaten, too! having no picture i wasn't sure how they were going to turn out. one thing is for certain - you can't eat just one!! the will surely sabotage your diet! primary reason hamantaschen are only made once a year.

Hamantaschen Dough:

1/2 c. butter
1 c. sugar
2 c. flour
2 tsp. baking powder
2 T. milk
1/2 tsp. vanilla extract
1/4 tsp. almond extract

Cream butter and sugar together in large bowl. Add egg. Mix together the extracts and the milk in a seperate small bowl. Whisk flour and baking powder together in a third bowl + and add a little to the creamed mixture. Add the milk mixture, the remaining flour. Refrigerate for up to two hours.

Roll dough out 1/4 to 1/8 inch thick. Cut into small rounds, dot each with a spoonful of filling, form into triangles, and bake at 375 degrees F for 15-30 minutes or until delicately browned. *i used a glass to cut out the rounds - making the cookie shape come out a lot bigger then most come out. it was almost like a pastry.

Fillings:

raspberry jam, blueberry jam, strawberry-rhubarb jam, apple butter or poppyseed filling. *i used what i had on had - smucker's strawberry jam. they were fantastic!

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