Hamantaschen cookie dough - parave

Yield: 15 Using a 1-

Measure Ingredient
2 cups Flour
2 teaspoons Baking powder
½ cup Sugar
½ cup Shortening
2 \N Eggs, beaten
½ teaspoon Vanilla
½ teaspoon Rum or almond extract

Source: Jewish Calendar for Children 1979 1. In a large bowl, mix dry ingredients.

2. Cut in shortening.

3. Add eggs and extracts, mix well to form dough into a ball.

4. Roll out dough on a floured surface and cut into circles using a 1 lb.

coffee can for large hamantaschen or a wide mouth glass for smaller hamantaschen.

5. Place filling in center of each circle and turn up 3 edges to form a triangle. Pinch touching edges together to seal.

6. Bake in oven preheated to 350 degrees F. for 25 to 30 minutes until lightly golden.

7. Cool completely; sote in air-tight container.

NOTE: The original recipe called for using chocolate chips as a filling, but we use more traditiona fillings. I have used egg substitute and ⅓ cup of oil instead of the shortening with success. Michele Posted to JEWISH-FOOD digest V97 #042 by Michele & Geoffrey Withnell <Gwithnel@...> on Feb 6, 1997.

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