"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hamantaschen Recipe

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This recipe for Hamantaschen, by , is from The Mason Terrace Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Pomeranz

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
4 cs. flour
2 tsps. baking powder
1/2 tsp. salt
2 eggs
3/4 c. oil
1 navel orange, rind and juice
1 c. sugar
2 tsps. vanilla

Fillings:
prune filling
poppy seed filling
apricot filling
cherry filing
chocolate chips

Directions:
Directions:
Dough:
Pour all of the dry ingredients into a food processor. Pulse a few times to mix the dry ingredients. Zest the orange into the food processor. This can be done with either a grater or a zester. Cut orange in half and squeeze the juice into the processor. For more of an orange flavor, take out the insides of the orange and put them in too. Add eggs, oil and vanilla. Pulse the mixture several times and then just leave the processor on for around 30 seconds. Open the processor and check for consistency, if too dry add a small amount of orange juice. Use a spatula to mix ingredients around. Keep the processor on until the dough forms one big ball. Then take the dough out, place it into a Ziploc bag and refrigerate it for at least 2 hours.
Preheat the oven to 350. Take the dough out of the fridge and place it onto a floured table. Flour the rolling pin and the dough itself. Roll out the dough until its evenly about a quarter inch thick. Using a cookie cutter or glass, cut out as many circles as possible from the dough. Remove all the excess dough which is around your circles and put that dough aside. Put a half a tablespoon of the filling of your choice into the center of each circle. Fold three sides of the circle onto the filling to create a triangle shape. Grease or put parchment onto a baking sheet. Using a spatula, pick up your unbaked hamantaschen and place them spaced apart on the baking sheet. Keep rolling out your leftover dough and following the previously stated steps until you run out of dough or run out of room on your baking sheet. Put your hamantaschen into the oven for 25-30 minutes or until golden brown.

Personal Notes:
Personal Notes:
If you double the recipe, make sure to only make one batch at a time.

 

 

 

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