Subj : St. Charity 08
To   : All
From : Dave Drum
Date : Sat Jul 31 2021 09:23:14

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Thhis takline iz slitely out of cofus.
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