Traditional hamantaschen Recipe
Traditional hamantaschen Recipe
ALL RECIPES
Bread & Baked Goods
Desserts & Sweets
Fruits & Vegetables
Holiday Dishes
Main Dishes
Miscellaneous
Special Diets
Side Dishes
Snacks & Appetizers
Soups, Stews & Stuff
Barbeque
Condiments & Spices

RECIPE SEARCH
  

 WE RECOMMEND

Traditional hamantaschen

Home > Desserts & Sweets > Cookies > Traditional hamantaschen
Most Popular Recipes
Chocolate mint sticks
Swedish melting moments
Easy peanut butter cookies
Triple chocolate chunk cookies
Marie's peanut butter dreams
Mother's holiday cherry squares (christmas)
Lace cookies
Frosted chocolate drops

Traditional hamantaschen Recipe
 
                          Traditional Hamantaschen
 
 Recipe By     : The Jewish Festival Cookbook, p 110
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breads (Yeasted)                 Cookies
                 Jewish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      envelope      dry yeast
      1/4  cup           milk -- lukewarm
      1/2  cup           sugar
      1/2  cup           butter
      1/2  teaspoon      salt
    1      cup           milk -- scalded
    2                    eggs -- slightly beaten
    4      cups          all-purpose flour
    1                    egg yolk
 
 	  Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain
     that the milk is not too warm.  Stir in 1 tablespoon of sugar and set
     aside.  In a deep mixing bowl, combine the butter, remaining sugar, salt
     and scalded milk, and stir until all are blended.	When lukewarm, stir in
     the yeast.  Add the eggs and about 2 cups of the flour, and beat to a
     smooth batter.  Add remaining flour to make a tender dough.  Turn out on a
     floured board and knead for about 2 minutes.  Grease a large mixing bowl;
     grease whole surface of the large ball of dough and place dough in bowl. 
     Cover.  Let rise in a warm, not hot, place, to double its bulk. (Takes
     from 2 to 4 hours.)  Again knead on a floured board for about a minute. 
     Roll out 1/8 of an inch thick.  Cut into 3- to 4-inch circles. 
 	  Place filling on each.  Recipe for Mohn Filling follow.  To shape
     true hamantaschen, pinch eges of a circle together over filling, leaving
     about 1/2 open, forming a cornucopia.  Then fold over the flap and pinch
     these edges firmly together.  Arrange well apart on a greased cookie
     sheet.  Cover with a cloth and let rise again in a wam place to double in
     bulk.  Brush tops with the egg yolk, thinned with a little water.	Bake in
     a moderate oven (350°F) for 15 to 20 minutes.	Makes 2 to 2 1/2 dozen.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : 114 calories if yield is 2 1/2 dozen.
 142 calories if yield is 2 dozen

More Free Recipes
Strombigus/ italian egg cookies
Pineapple cookies
Hairy heads
Oatmeal cookie/florida
Delicate lace nut cookies
Gingerbread drops
Chunky chewie brownie cookies
Peanut blossoms
Ginger snaps
Scotch teas
Shortbread sheep
Walnut fudge cookies
Moravian christmas cookies(czech)
Back to nature cookies
Andy cassoni's butter ball cookies
Haselnussmakronen
Jewel cookies
Nurnberger cookies
Hermits
Cherry balls

KITCHEN, HOUSEWARES

WE RECOMMEND

OUR PARTNERS / TOP
Free recipe: Traditional hamantaschen (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
SITE MENU
REQUEST RECIPE
Add / Correct Recipe
Contact Us Page
© 2004 CulinaryBook.com Free Traditional hamantaschen Recipe, Quick, Easy