Jewish Old Family Recipe Hamantashen By Ileene Rubinrotte Food

HAMANTASHEN

Steps:

• Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
• Sift flour, baking powder and salt.
• In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
• Add egg and mix 1 minute.
• Mix in orange juice, vanilla and almond extracts.
• Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
• Divide the dough in half; it will be very sticky.
• Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
• Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
• Using a floured spatula, pick up circles and place on prepared baking sheets.
• Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
• Place 1 1/2 inches apart on baking sheets.
• Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
• Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
• Cool 5 minutes and remove to racks to finish cooling.
• May be stored, airtight, for several days.

GREAT-GRANDMOTHER BUBBIE'S HAMANTASCHEN

Steps:

• Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass.
• Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

JEWISH - OLD FAMILY RECIPE - HAMANTASHEN BY ILEENE RUBINROTTE

Steps:

• Beat first 4 ingredients.
• Sift remaining ingredients & add to egg mixture.
• Knead dough until smooth. (Add flour if needed.).
• Roll out.
• Cut into circles.
• Add 1 teaspoons filling of choice into center.
• Form into triangles.
• Grease baking pan lightly.
• Bake 350 degrees for 20 minutes.