Bruce's Hamentashen --- Cookie Dough

Ingredients: 1 lb sugar - 1/4 oz salt (2 tsp)- 3/4 oz milk powder (optional)- 1 lb shortening - 1 1/3 oz glucose or corn syrup (2 tbsp) - 6 oz eggs (approximately 4) - 6 oz water - 3/8 oz vanilla (1 tbsp) - 2 lb all purpose flour or 1 lb cake flour and 1 lb bread flour - 1/6 oz baking powder (1 1/2 tsp) -

Blend sugar, salt, milk powder, shortening, and glucose until soft and smooth (do not cream until light). Add the eggs in two stages and blend in well. Add and stir in water and vanilla lightly. Sift, add, and fold in flour and powder until the flour is absorbed. The dough should appear sticky. It is worked smooth at the table.

Chill the dough before using.

Before rolling out, work the dough mildly on floured table. Do not overwork or you will toughen the dough. Scrap dough or leftover dough may be worked in with the fresh dough.

Roll out the cookie dough to about 1/8 in. thickness. Cut out circles with cutter. The size is determined by the size of the Hamentaschen.

Place filling in the cent of the circle. Do not use too much filling. Close the edges of the dough into a triangular shape.

Place on a paper-lined sheet and wash if desired. Bake at 385 degrees F until there is a bottom.

Yield: 75 - 2 1/2 to 3 inch cookie bottoms Back to Midwest Jewish Singles Connection main page

Click here to send us email:midwjewsing@yahoo.com


The number of visitors to this page since 04/21/98 is: