How To make Hamantashen
FILLING:
3/4 c Pitted prunes
1/3 c Raisins
1/3 c Coarsely chopped apple
1/4 c Walnut pieces
2 tb Sugar
2 tb Fresh lemon juice
1 ts Lemon zest
COOKIE DOUGH:
1/2 c Sugar
1/4 c Vegetable oil
preferably canola 2 tb Butter or margarine
:
at room temperature 1 lg Egg
1 ts Pure vanilla extract
2 c All-purpose white flour
1 ts Baking powder
1 pn Salt
"The traditional cookie for Purim, hamantashen is Yiddish for "Haman's pockets". They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther." To make filling: In a small saucepan, combine prunes, raisins and l/2 c. water. Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes. In a food processor, combine the prune mixture, apples, walnuts, sugar, lemon juice and lemon zest; process until smooth. Transfer to a small bowl and set aside. (The filling can be made up to 2 days ahead and kept, covered, in the refrigerator.) To make cookies: In a medium-sized bowl, using an electric mixer on medium speed, cream sugar, oil and butter until smooth. Add egg and beat until smooth. Add vanilla and beat until blended. In another medium-sized bowl, sift together flour, baking powder and salt. Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap, and flatten slightly. Refrigerate for 2 to 3 hours or overnight. Line 2 baking sheets with baking parchment or coat with non-stick cooking spray. Set aside. Preheat oven to 350 degrees F. Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of 1/2" inch. Using a 2 1/2" diameter cookie cutter, cut the dough into circles. Place l/2 tsp. of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal. Place about 1 1/2" apart on the prepared baking sheets. Bake for 10 to 15 minutes, or until the tops are golden. Transfer to racks to cool. Repeat with the remaining dough. (Store cookies in an airtight container for up to 3 days. Freeze for longer storage.) Nutritional information per serving: 58 calories each; 1 g protein; 2 g fat; 6 g carbohydrates; 13 mg sodium; 9 mg cholesterol. Posted by Al Rice of Alaska. Formatted by Cathy Harned.
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Perfect Hamantaschen Recipe
Hamantaschen that you buy at the store can be dry and crumbly, but not this version! Frances shows you how to make the recipe that her mother--Oma--passed down to her. Recipe link here:
Hands down the best hamantaschen recipe!!
Purim - Hamantaschen Recipe
Purim - Hamantaschen Recipe / Purim/ Mishloach Manot/ Perfect Hamantaschen Recipe/ Baking with the Kids /How to Prepare for Purim / How to Make Hamantaschen / Hamantaschens / Hamantaschen Recipe / sonyas prep Hamantaschen / Sonyas Prep Purim Recipes / How We Celebrate Purim / Jewish Holiday / Orthodox jewish / Sonya’s Prep Cookies
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Recipe:
4 Eggs
4.5 Cups of all purpose flour
3 Tsp of baking powder
1 cup of Oil
1/2 Tsp of Salt
1 Tsp of Vanilla Extract
1 Cup of Sugar
Beat all the wet ingredients first and then add the dry. Bake @ 350F for 11 minutes
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Hamantaschen, a sweet Purim tradition
Hamantaschen, a triangular-shaped cookie served during the Jewish holiday of Purim, celebrates the spirit of resilience. Correspondent Faith Salie bites into the history of this treat, and of how it came to be associated with the Biblical tale of Esther – and a notorious villain.
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