Thursday, March 1, 2012

Crispy Crunchy Hamentaschen

Crispy Crunchy dough

This is a recipe that Bubbeh tried one year when she fractured her wrist in a car accident.
Half the family liked it, the other half - meh, not so much.
What we really liked was getting together with Bubbeh - and her fantastic wine cellar...


3 cups baking flour
3 eggs
3 teaspoons baking powder
3/4 cup butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
(a dash of vanilla extract if you want)


Sift flour, baking powder, sugar, and salt into bowl of kitchenaid mixer.
Add butter a bit at a time, mix slowly.
Add eggs while mixing, one at a time.
(Add extract here if you like)
Once all eggs are in, mix on medium till dough forms.
Refridgerate for a few hours.
(This dough, when freshly mixed, is thin and the first coookies were sticky and
burned fast, so we put it in the fridge to stiffen. Worked much better then.)
Roll out dough on floured surface, using floured drinking glass as
usual to cut circles. Place on a WELL GREASED cookie sheet
or Silpat. (Parchment paper didn't do well for these, since they are
thinner and cook crunchy. Lots broke when we tried to remove
them. The Silpat works fantastic!)
To form these hamantashen, we dab filling in the centers,
then FOLD the sides so it looks more like a pastry than a cookie.
We overlap the ends like box lids, kind of covering the center, with
an opening in the middle big enough to poke your finger into.
Bubbeh likes how neat they are when cooked, but she misses the pinching.
Bake at 400 degrees for 12-15 minutes.
Again, WATCH them. A few seconds between golden and garbage.

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