Rabbi Pegs Hamantashen
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Ingredients
1/2 cup margarine or shortening
1/2 cup sugar
2 eggs
1/2 cup orange juice or liquid of your choice
1 tsp vanilla
2 tsp baking powder
4 cups flour
1/2 cup sugar
2 eggs
1/2 cup orange juice or liquid of your choice
1 tsp vanilla
2 tsp baking powder
4 cups flour
Cooking Instructions
To make approximately 40 Hamantaschen, using a 5" round cut out:
1.Cream 1/2 cup margarine or shortening and 1/2 cup sugar
2.Add 2 eggs, one at a time, mixing well after each addition.
3.Add 1/2 cup orange juice or liquid of your choice plus 1 tsp vanilla and 2 tsp baking powder.
4.Gradually, mix in up to 4 cups flour till you have a sticky but manageable dough. You can chill it for a while to make it less sticky
5.Put the dough onto lightly floured parchment paper or plastic wrap; cover it with a sheet of plastic wrap.
6.Roll until 1/8” to ¼” in thick. Cut out circles using a 3-5” circular cutter, bowl or glass (you can dip the rim in some flour)
7.Place circles onto aluminum foil sprayed with cooking spray on a cookie sheet (or 3!)
8.Gather the dough and repeat: wrap, roll, cut, remove circles until the dough is finished.
9.Place filling into the center with a teaspoon.
10.Fold two sides up and either pinch them, and then the third side, into points or overlap each of 3 sides over one another.
11.Bake at 350 degrees on a greased or sprayed cookie sheet until browned on the bottom about 18-20 minutes.
Fillings: be creative. Try things like peanut butter mixed with chocolate chips, or Nutella with finely chopped nuts. Or, be traditional with apricot or prune lekvar (a thick, sweet Hungarian prune butter used primarily as a pastry filling for hamantaschen, rugelach), other jams or preserves or pie fillings. (Jelly will melt and ooze out unless you add bread crumbs).
(If you double the recipe, just use 3 eggs instead of 4.)
1.Cream 1/2 cup margarine or shortening and 1/2 cup sugar
2.Add 2 eggs, one at a time, mixing well after each addition.
3.Add 1/2 cup orange juice or liquid of your choice plus 1 tsp vanilla and 2 tsp baking powder.
4.Gradually, mix in up to 4 cups flour till you have a sticky but manageable dough. You can chill it for a while to make it less sticky
5.Put the dough onto lightly floured parchment paper or plastic wrap; cover it with a sheet of plastic wrap.
6.Roll until 1/8” to ¼” in thick. Cut out circles using a 3-5” circular cutter, bowl or glass (you can dip the rim in some flour)
7.Place circles onto aluminum foil sprayed with cooking spray on a cookie sheet (or 3!)
8.Gather the dough and repeat: wrap, roll, cut, remove circles until the dough is finished.
9.Place filling into the center with a teaspoon.
10.Fold two sides up and either pinch them, and then the third side, into points or overlap each of 3 sides over one another.
11.Bake at 350 degrees on a greased or sprayed cookie sheet until browned on the bottom about 18-20 minutes.
Fillings: be creative. Try things like peanut butter mixed with chocolate chips, or Nutella with finely chopped nuts. Or, be traditional with apricot or prune lekvar (a thick, sweet Hungarian prune butter used primarily as a pastry filling for hamantaschen, rugelach), other jams or preserves or pie fillings. (Jelly will melt and ooze out unless you add bread crumbs).
(If you double the recipe, just use 3 eggs instead of 4.)
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