Hamentashen

Name: Hamentashen
Yield: 36 servings
Cuisine: American
Ingredients: 3 1/2 cup Flour; 1 cup Sugar; 2 Eggs; 3 tsp Baking powder; 1 Salt; 1/3 cup Orange juice; 1 tsp Vanilla; 1/2 cup Oil

Shirley Lipkin @cook_3848793

My Hadassah chapter in Pittsburgh used to get together and make these before Purim. We'd sell them to make our donor. They're so good, that we provided them to the Pittsburgh Jewish Home for the Aged. If you either cut the two flat sides of grocery bags, or line your cookie trays with parchment paper for each batch, you can just lift off hamentaschen, lay on another cut out paper bag, and not wait for them to cool.

A double batch of dough should make approximately 5 dozen if you use a margarine cov as a cut. I usually use a what're glass, and they come out smaller. They also make good cookies with cinnamon sugar sprinkled over them.

Option al: Paint them with beaten eg before baking to make them shiny

Shirley Lipkin @cook_3848793

Option al: Paint them with beaten eg before baking to make them shiny

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Ingredients

36 servings

3 1/2 cupFlour
1 cupSugar
2Eggs
3 tspBaking powder
1Salt
1/3 cupOrange juice
1 tspVanilla
1/2 cupOil

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Steps

1

Sift flour, baking powder and salt.
2

Beat eggs and oil
3

Add sugar, beat
4

Add juice and vanilla, beat
5

Mix with dry ingredients
6

Refrigerate overnight
7

Roll out, cut and shape.
8

Bake at 350 until done
9

Fillings: I've used apricot jam or preserves and drained cherry and apple pie fillings. For prune filling, take a cup of dried, pitted prunes and place in a food processor with cinnamon and several tablespoons of the jam of your choice, preferably plum, and process to a scoop able consistency. Fold into three pointed shape and bake.