Hamentaschen Recipe
There are many different recipes for hamentaschen. Here is one, feel free to try your own, or search the web! Bring your favorite recipe with you, along with the hamentaschen you have made, to our Purim service on February 27th!
Ingredients:
1/2 cup butter or margarine
1 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
Fruit preserves, prune jam or poppy seeds
Directions:
Cream the butter and gradualy add sugar. Beat the mixture until fluffy. Add egg, milk and vanilla and beat well. Sift flour, baking powder, and salt together and add to mixture. Stir to make a soft dough. Chill in the refrigerator for 20 minutes.
Sprinkle a board lightly with flour. Roll the dough out on the board until it is about 1/8 inch thick. Dip a wide-mouthed jar or glass into flour and cut circles from dough. Spook some preserves or jam in the center of each circle. Bring three sides of the circle together to form a triangle, leaving about one-third open in the center. Pinch the edges together to make a seam. Arrange well apart on an ungreased baking sheet. Bake in a hot oven (400 degrees) for 10 to 12 minutes.
Makes about 36 hamentaschen.
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Check out what others are saying about this post...[...] As with all Jewish festivals, there is a special food involved. In this case, it is a special cookie that is eaten at Purim called hamentaschen (hah’-mehn-tah-shen). This is a German word meaning “Haman’s pockets.” They are triangular cookies filled usually with some fruit compote, or poppy seeds. Some diners carry these pastries all year round in their dessert cases. Click here for a recipe! [...]