Hamentashen

48 Servings

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Hamentashen Ingredients

4 c Flour	1 Lemon or orange; grated rind
3 ts Baking powder	MOHN (POPPYSEED) FILLING
1/4 ts Salt	1 cn Solo brand poppyseed
3/4 c Sugar	1 Egg
4 Eggs (can use egg	1 tb Lemon juice
1/4 c Orange juice	1 ts Honey
2/3 c Cooking oil	1/4 c Finely chopped nuts

Instructions for Hamentashen

From: jmasters@eng.sun.com (Joan Masters) Date: 6 Feb 1995 11:16:45 -0000 This recipe by Joy Danzig, former Rebbitzen at Cong. Beth David and is from a cookbook published by the Sisterhood. Sift the dry ingredients into a bowl. Add the eggs, oil, juice, and rind and stir well. Knead dough lightly until smooth. Roll dough to 1/8" thickness and cut into 3-1/2" rounds. Put a heaping teaspoon of filling (mohn/poppyseed, prune or jam) in the center of each round. Fold edges inward and pinch at the corners /_\ to form a triangle (sorry, its the best I can provide). Bake on a greased baking sheet at 375 degrees for 30 minutes or until lightly browned. Makes about 4 dozen. Enjoy! Mohn (poppyseed) Filling: Mix all together, then spoon onto prepared dough and bake. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CookiesCuisine: Uncategorized