Yield: 1 Servings
|½ cup||(1 stick) plus 3 tbs butter or margarine, softened|
|3 tablespoons||Orange juice, sweet red wine, or water or (2 tbs water and 1 tbs lemon juice)|
|1 teaspoon||Vanilla extract or grated lemon zest|
|2¾ cup||All purpose flour, about|
|1½ cup||Poppyseed filling, lekvar (prune jam) or povidl (plum preserves), about*|
from "The World of Jewish Cooking" by Gil Marks Beat butter or margarine until smooth. Gradually add the sugar and beat until light and fluffy, 5 to 10 minutes. Beat in the egg. Blend in the juice, wine, or water, vanilla or zest, and salt. Stir in enough of the flour to make a soft dough. Wrap the dough in plastic wrap and chill until firm, at least 1 hour. The dough can be stored in the refrigerator for several days or in the freezer for several months. Let stand at room temperature for several minutes, until workable but not soft. Preheat the oven to 375 degrees. Have several baking sheets ready. (Do not grease the sheets). For easy handling, divide the dough into 4 pieces. On a lightly floured surface or piece of waxed paper, roll out each piece ⅛ inch thick. Using a 2½ to 3 inch cookie cutter or glass**, cut out rounds.
Reroll the scraps. Place 1 tsp of filling in the center of each round.
Pinch the bottom side of the dough round together over the filling. Fold down the top flap and pinch the other two sides together to form a triangle, leaving some filling exposed in the center. (Hamantaschen can be prepared ahead to this point and frozen for several months. Defrost before baking.) Place the hamantaschen 1 inch apart on the baking sheets. Bake until golden brown, about 13 minutes. Transfer to a wire rack and let cool completely.
*I use "Solo" brand poppyseed, apricot and prune fillings; they're good tasting and convenient. Leftovers can be used to make a coffee cake or just spread on toast.
**A 6oz tuna fish can well washed, with both sides removed with a can opener is a perfect size to cut dough. Posted to Kitmailbox Digest by ehgf@... (Ellen) on Apr 1, 1997