Cookie Dough Hamantaschen
Ingredients:
-
1 stick plus 3 tablespoons unsalted butter or margarine, softened
1/2 cup sugar
1 large egg
3 tablespoons orange juice
1 teaspoon vanilla
1/4 teaspoon salt
About 2 3/4 cups all-purpose flour
Assorted jams or fruit butters, or quick homemade filling (see note)
Preparation:
- To make the dough:
- Beat the butter or margarine until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 5 minutes.
- Beat in the egg.
- Blend in the juice, vanilla and salt.
- Stir in enough of the flour to make a soft dough. Wrap the dough in plastic wrap and chill until firm, at least 1 hour.
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- To fill and make the hamantaschen:
- Preheat the oven to 375 F
- Remove the dough from the fridge. If it feels too hard to roll out, let it stand at room temperature until maleable but not too soft.
- Flour a clean work surface. Divide the dough into two pieces and roll the dough to about 1/4 inch thick.
- Cut rounds of dough with the edge of a drinking glass or circle cookie cutter, dipped in flour. Repeat rolling and rounding with remaining scraps of dough.
- Place a dollop of jam on each round. Pick up the sides and pinch them together to form a triangle, leaving the jelly center exposed.
- Line a few baking trays with parchment paper.
- Place the hamantaschen about 1 inch apart. Bake until golden brown, about 12 minutes.
Tips:
To make a quick homemade filling, mix eight ounces of date spread with 1/2 cup of coarsely chopped nuts and zest of one lemon.
This pot roast, with its heavenly onion flavor, will make a perfect Shabbat dinner to please the whole family. Great for a slow cooker and easy to make ahead.
Cherries and cherry preserves mix with smoky chipotle chilies to lend this grilled chicken an irresistible flavor.
