June 19, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Mom’s (z”l) Cookie Hamantaschen

  • 2 eggs
  • ½ cup sugar
  • 2 ¾ cups flour
  • 2 teaspoons baking powder
  • ½ cup margarine
  • juice of ½ orange or ½ cup sour cream
  • 1 teaspoon vanilla

 

Grandma’s (z”l)  Poppy Seed Filling

  • 1 cup ground poppy seeds
  • ¾ cup milk
  • 2 tablespoons butter or margarine
  • tablespoons honey
  • ½ cup cut-up raisins
  • ½ cup finely-ground nuts
  • 1 teaspoon vanilla

1. Preheat oven to 350 degrees F. Lightly spray cookie sheets with vegetable spray.

2. Mix together eggs and sugar. Add flour, baking powder and margarine.

3. Add orange juice or sour cream and vanilla and blend into a dough. Refrigerate 20 minutes. Make filling.

4. Place poppy seeds, milk, butter or margarine, honey, raisins and nuts in a saucepan. Bring to a boil. Reduce heat and simmer until milk is absorbed. Add vanilla

5. Roll out dough ¼-inch thick and cut into three-inch circles. Place one tablespoon of filling in center of each circle, fold to make triangles.

6. Bake in preheated 350 degree oven for 20-30 minutes.

 

No Yeast Hamantaschen Dough

Makes 48 hamantaschen

This came from a newspaper but name and date is missing.

  • 1 egg
  • ½ cup margarine
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice
  • 1 ½ cups flour
  • ½ cup sugar
  • 1 ¼ teaspoons baking powder
  • 1/8 teaspoon cinnamon

1. Preheat oven to 350 degrees. Grease cookie sheets.

2. Using a metal blade in a food processor, process egg, margarine, orange juice, vanilla and lemon  juice until blended and mixture resembles cottage cheese.

3. Add flour, sugar, baking powder and cinnamon. Blend until mixture clumps and forms a ball. Wrap dough in foil and refrigerator two to12 hours.

4. Remove and roll out dough ¼-inch thick. Cut three inch circles. Place one tablespoon of filling in center. Fold sides and pinch into triangles.

5. Bake on greased cookie sheets 20 minutes or until golden brown.


Sybil Kaplan is a Jerusalem-based journalist, author, compiler/contributor/editor of 9 kosher cookbooks (working on a 10th) and food writer for North American Jewish publications. She has led weekly walks of the Jewish food market, Machaneh Yehudah, in English since 2009.

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