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B'nai Emet -> Departments -> Women's League -> Recipes -> PurimMarch, 2001
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Melt all ingredients together in the double boiler over boiling water, until blended and creamy. Remove from the heat, let cool down a bit. USE A TEASPOONFUL ONLY in each hamantasch or the hamantaschen will pop open when baking.
This dough is challenging but worth the effort.
| Beat: | 2 eggs |
| Add in: | 1 c. sugar |
| 1/2 c. oil | |
| ½ c. oil | |
| ½ t. vanilla extract | |
| ¼ c. orange juice | |
| 2 t. almond extract | |
| Beat in: | 3-1/4 to 3-3/4 c. flour |
| 2 t. baking powder | |
| ¼ t. baking soda | |
| ¼ t. salt |
Mix together until batter is creamy and very smooth. This is a very heavy, sticky dough. Watch the mixer to see that it doesn't overheat. You could also use a food processor.
Refrigerate dough overnight. When ready to bake, take it out of the refrigerator. Divide the dough into portions you can roll out easily. On a floured table, a large wooden baker's board, or a Tupperware plastic pie rolling sheet, roll out the dough to a thickness of about ¼ inch. The cookie dough also rolls out nicely if placed between two sheets of waxed paper or baker's parchment paper. If dough feels too soft and sticky, add flour until the dough can be handled and rolled. The amount of flour will vary a bit, based on egg size, humidity, and other such variables. You'll know when it feels "play doughy" and easily rollable.
Once you've rolled out one of the portions, cut 3-inch or 4-inch circles out of the rolled dough using the top of a drinking glass or a cookie cutter. Remove any excess dough from between the circles so it can be rolled out again with the next batch of dough.
Fill the center of each circle with a rounded teaspoon of your favorite filling Don't try to be generous and use extra-the hamantaschen will pop open!
Form the circled dough into the "three-cornered shape" around the filling. Bake at 300-350 degrees (ovens vary) for 20 to 30 minutes, or until the hamantaschen are an appealing light golden color.
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