Hamentaschen (Cynthia Benedict)
Item
Title
Hamentaschen (Cynthia Benedict)
Description
A recipe for Hamentaschen
Creator
Cynthia Benedict
pages
28-29
transcription
Ingredients
¾ c. sugar
½ c. butter or margarine
1 egg
2 Tbsp. milk
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
Prune filling
Directions
In mixer bowl, beat together sugar and butter until light and fluffy. Add egg, milk and vanilla; beat well. Combine flour and baking powder; stir into creamed mixture. If dough feels sticky, cover and refrigerate for one hour. On lightly floured surface, roll dough into a triangle, ¼ to ⅛ inch thick. Cut with floured 3 inch round cookie cutter. Top each round with about ½ teaspoon fruit filling. Shape into triangles by lifting up edges and pinching dough together to make three corners. Leave center open. Place on un-greased cookie sheet; bake in 350° oven for 16-18 minutes. Makes 2 ½ - 3 dozen cookings.
Prune filling: Combine 1 ½ cups thickened prune butter with ½ cup chopped nuts, 1 teaspoon lemon juice and ¼ teaspoon allspice.
¾ c. sugar
½ c. butter or margarine
1 egg
2 Tbsp. milk
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
Prune filling
Directions
In mixer bowl, beat together sugar and butter until light and fluffy. Add egg, milk and vanilla; beat well. Combine flour and baking powder; stir into creamed mixture. If dough feels sticky, cover and refrigerate for one hour. On lightly floured surface, roll dough into a triangle, ¼ to ⅛ inch thick. Cut with floured 3 inch round cookie cutter. Top each round with about ½ teaspoon fruit filling. Shape into triangles by lifting up edges and pinching dough together to make three corners. Leave center open. Place on un-greased cookie sheet; bake in 350° oven for 16-18 minutes. Makes 2 ½ - 3 dozen cookings.
Prune filling: Combine 1 ½ cups thickened prune butter with ½ cup chopped nuts, 1 teaspoon lemon juice and ¼ teaspoon allspice.
