Hamentashen Cookies Israeli Food

HAMENTASHEN COOKIES ISRAELI RECIPE

Steps:

• Heat oven to 350.and spray a cookie sheet with pam non stick cooking spray.
• mix all the ingredients for the dough (everything except the poppy seed filling and milk) until you have a soft dough that is easy to work with.
• dilute the poppy seed filling with the milk. Mix well
• roll the dough until it is about 1/4 inch thickness.
• Using a round glass about 3" in diameter, create circles.
• In the center of each put a tspn of filling.
• fold in 3 sides and pinch dough together to create triangles.
• bake for 15-20 minutes until light golden brown.

HAMENTASCHEN

Steps:

• To make the Filling: Place the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until soft and the liquid is absorbed. Add water, if needed. Let cool.
• To make the Dough: Combine the flour, baking powder and salt in a food processor. Add the butter and pulse. In a small bowl, mix together the sugar, egg, egg white, and orange zest. Add it to the processor and pulse to mix, being careful not to over mix. Divide into 2 disks and chill 30 minutes.
• Preheat oven to 350 degrees F.
• Roll out the dough on a floured work surface to 1/4-inch thick. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.) Place a disk of dough down and place 1 teaspoon of filling in the center. Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats. Place 2 inches apart on baking sheets. Continue until all the disks are made.
• Bake for 12 to 14 minutes.

EASY HAMANTASCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.