Hamantashen Recipe (from The Great Latke Hamantash Debate)
(Makes about 24)
3/4 cup sugar
2 cups sifted flour
¼ teaspoon baking powder
½ cup shortening
1 egg, beaten
2 tablespoons orange juice
1 17-ounce jar prune butter (lekvar). Can also use poppy seeds (mohn), apricot filling or cherry pie filling.
1. Sift the sugar, flour, baking powder and salt into a bowl. Work in the shortening by hand. Add the egg and orange juice, mixing until dough is formed. Chill overnight if possible or at least two hours.
2. Roll out the dough about 1/8 inch thick on a lightly floured board. Cut into 3-inch circles (a teacup works). Place one heaping teaspoonful of the filling in each. Pinch three edges of the dough together (use a knife or spatula to lift the edges), but leave a small opening in the center; the filling showing. Place on a greased cookie sheet. Cover with a cloth and set aside for ½ hour.
3. Preheat the oven to 400 degrees. Baste hamantashen with beaten egg for a shinier crust, if desired. Bake hamantashen for about 20 minutes or until delicately browned on top.
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