March 19, 2011

The best hamentashen...

You will use this recipe over and over again. Please try and enjoy!

this is a great recipe which gives an irresistable cookie dough in the raw state!
try not to eat it all up before you make your hamantaschen :)) the only thing to remember about this dough is that it will be very soft once you finish making it. it requires FULL CHILLING (overnight or at least 8 hrs) but is instantly ready to roll out from the fridge. i suggest rolling half and keeping the remainder in the fridge until needed. make sure to use a well floured surface and to flour (and keep flouring) the top of the dough well as you roll it out.


1/2 c margarine
1 c sugar
1 egg
2 c flour
2 tsp baking powder
pinch of salt
2 tbsp orange juice
1 tsp vanilla extract or pkg vanilla sugar

in a separate bowl, blend the dry ingredients together and set aside.In another bowl, cream butter with sugar for several minutes until light. Add egg, orange juice and blend well. Add the flour mixture and blend until you get a dough. Cover and chill overnight until ready to bake.
this cookie dough bakes at 375F for approx. 12-15 min. depending on the pastry size. adjust accordingly.

1 comment:

sewa mobil said...

Nice article, thanks for the information.