Hamentashen
- 4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2/3 cup vegetable oil
- 2 large eggs plus 1 large egg yolk
- 1 cup sugar
- Zest of 1 lemon
- Juice of 1/2 lemon
- Juice of 1/2 orange
- 2 tablespoons brandy
- Raspberry or apricot preserves, or Poppy Seed Filling, recipe follows, for filling
- 1 egg, lightly beaten
- 1/2 cup raisins
- 3/4 cup fresh poppy seeds
- 1/2 cup milk
- 4 to 5 tablespoons sugar
- Pinch salt
- 1/4 cup honey
- 1 teaspoon lemon zest plus 1/2 teaspoon of the juice
- 1 slightly beaten egg
- In a medium bowl, stir together the flour, baking powder and salt; set aside.
- In a large bowl, whisk the oil, eggs, egg yolk, sugar, zest, both juices and brandy until smooth.
- Gradually stir in the flour mixture until a sticky dough is formed.
- Wrap in plastic wrap, flatten into a disk and chill overnight.
- When ready to bake, preheat oven to 375 degrees F.
- Working with about one quarter of the dough at a time and leaving the remaining in the refrigerator, roll on lightly floured surface a little less than 1/4-inch thick.
- Cut circles (or other fun shapes) using cookie cutters 2 1/2 to 3 inches.
- Place a spoonful of filling in center (about 1 teaspoon per cookie) and then pinch one side up.
- Turn and pinch second and then third to make a triangular shape.
- Leave a little bit of the filling showing at the top.
- For non-traditional shapes, use your imagination: tubular, squares, bite-size or even some flat cookies depressed in the center with a bit of filling there.
- Place cookies on parchment paper on cookie sheet, brush with a little beaten egg for sheen and bake until nicely browned, 10 to 15 minutes.
- Keep room temp in airtight container but consume within 3 to 4 days, tops.
- Cook's Notes: Other types of fillings may be used such as apricot, raspberry, prune mixed with chopped nuts, etc.
- Personally, I'm going to use some Robertson's English Mincemeat in my next batch and drizzle with rum or hard sauce.
- Not traditional, but might be a fun way to introduce them to non-Jews.
- Cook's Note: poppy seeds go rancid quickly after opening.
- Combine everything except the lemon zest and juice and the beaten egg into a saucepan and cook over moderate heat until thick, 10 to 15 minutes.
- Stir often.
- Add zest and juice.
- Take a bit of the filling and mix it into the beaten egg.
- Repeat, then mix the egg mixture into the pot of filling.
- Cool overnight.
- Makes enough to fill 2 1/2 dozen Hamentashen.
- There are about 45 calories to an average hamentashen
- 2g fat
- 7mg cholesterol
- 8mg sodium
- 5.5g carb
- negligent fiber
- 1.5g sugar
- 1/2 g protein
flour, baking powder, kosher salt, vegetable oil, eggs, sugar, lemon, lemon, orange, brandy, preserves, egg, raisins, poppy seeds, milk, sugar, salt, honey, lemon zest, egg
Taken from www.foodnetwork.com/recipes/duff-goldman/hamentashen-recipe.html (may not work)