• St. Charity 08

    From Dave Drum@1:18/200 to All on Sat Jul 31 09:23:14 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tzedakah (Charity) Easy Homemade Hamantaschen
    Categories: Cookies, Fruits, Citrus, Dairy
    Yield: 25 servings

    3 c A-P flour
    1/4 ts Salt
    6 oz Unsalted butter; softened
    1/2 c Granulated sugar
    2 lg Eggs
    1 tb Fresh grated orange zest
    1 ts Vanilla extract
    1 lg Egg
    2 tb Milk
    1 1/2 c Filling *

    * fruit jam, Nutella, poppy seed filling, or thick
    compotes

    Stir together the flour and salt, and set aside. With an
    electric mixer or in a stand mixer, cream together the
    butter and sugar until light and fluffy. Add the eggs,
    zest, and vanilla, and mix until well combined. Add the
    flour, a half a cup at a time, mixing gently. The dough
    should look crumbly, but stay together. Use your hands
    to form it into a smooth disk, then wrap the disk in
    plastic wrap and refrigerate for at least one hour and
    up to 24 hours.

    Set the oven @ 375+|F/190+|C.

    Line several baking sheets with parchment paper. In a
    small bowl, use a fork to whisk together the egg and
    milk, then set aside.

    On a well-floured surface, roll out the dough to
    1/4-inch thickness. (If necessary, divide the dough in
    two and keep the other half of the dough wrapped in
    plastic until ready to use.) Use a 2- to 3-inch diameter
    biscuit or cookie cutter to cut out round circles, and
    use a spatula to transfer the rounds to the prepared
    cookie sheet.

    On each round, spoon a 1/2 teaspoon of your desired
    filling. Lift up 3 sides and pinch the corners together
    to make a triangular 3-cornered hat shape, leaving the
    center of the filling exposed. Make sure you have
    thoroughly pinched the corners. If you're having
    trouble, you can moisten the surface of the dough
    lightly with the egg mixture.

    Make sure there's about an inch of space between each
    cookie, then lightly brush the pastry with the egg wash.

    Bake until lightly golden, about 15 to 18 minutes. Let
    the cookies cool completely before serving; overeager
    eaters will find themselves rewarded with scorching hot
    filling!

    STORAGE: Store the cookies in an airtight container at
    room temperature for up to 5 days.

    by Nina Callaway

    RECIPE FROM: https://www.thekitchn.com

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