Delicious Purim Hamentaschen!
photo by Wendy B.
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
30-40 cookies
- Serves:
- 20
ingredients
- 3 cups flour
- 4 teaspoons baking powder
- 3⁄4 cup granulated sugar
- 3⁄4 teaspoon salt
- 2 teaspoons vanilla
- 3⁄4 cup orange juice
- 1⁄2 cup vegetable oil
- 3 eggs
- 1 (8 ounce) can prune filling
- 1 (8 ounce) can raspberry pie filling
- 1 (8 ounce) can blueberry filling
directions
- In 2 separate bowls, mix one for the dry ingredients and the other for the vanilla, OJ, oil and eggs.
- Add the wet mixture slowly into the dry making sure that it has a nice doughy consistency.
- If you are not sure, sticking to the spoon=too moist, crumbly=too dry.
- You can add either a little flour or OJ to solve the problem.
- Let the dough set in the fridge for around and hour.
- Separate dough, after the fridge, into three equal balls.
- Flour your rolling surface and roller well, repeating frequently as necessary (dough that is sticking to either, needs flouring).
- No worries, doesn't change the taste.
- Roll dough to 1/8 " thickness, you will get the hang of it!
- Using a glass or cookie cutter, cut into pieces.
- One teaspoon of the filling in placed in the center and then you pinch your cookie corners into a triangle.
- Bake for 15 minutes only at 375 degrees.
- If you like sweetened cookies, sprinkle with some extra sugar before putting it into the oven. Enjoy!
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RECIPE SUBMITTED BY
A nice foot doctor from new york who loves to cook. I love tying out new recipees that make my loved ones smile. I love to be outdoors and garden, hike and kayak.