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11-6
Hamantaschen Baking
Is A Family Project
RUTH SAMUELS
Special to The Jewish News
A
new slant on sweets
has been added to con-
venience stores'
check-out counters. The three
most popular are preweighted
domino-shaped columns of
compressed brownies, pre-
counted chocolate chips
embedded in a huge cookie,
and prefab baked triangles
that would delight a physics
teacher, except that the
hypothesis is Haman, not
hexagon.
These prepared hamanta-
schen, while often quite good
tasting, bear no resemblance
to my home-baked, judge-
ment-cut, geometric misfits.
While the attempt for portion
control is certainly evident in
recipes, the need for creativi-
ty, plus an addiction for wal-
nuts, makes for giant lumps
in my lekvar.
Baking hamantaschen
should be a family project.
The educational value of
watching and participating in
changing the dough from
circle-to-triangle plus the
reward of eating the warm
fruit-filling stuck to the
cookie pan are just two
reasons children should be
involved.
Happy Purim baking!
HAMANTASCHEN
Traditional Hard
Cookie Dough
4 + cups all-purpose,
unbleached flour
3 teaspoons baking
powder
3 /4 cup sugar
1 /4 teaspoon salt
grated zest of lemon or
small orange
1 /4 cup fresh orange juice
4 large eggs
1 /2 cup (generous) oil
Milk for glazing
(optional)
Ruth Samuels is a food
writer in Pennsylvania.
Sift all dry ingredients into
a large bowl. Make a well in
the center and add eggs, zest,
juice and oil. Beat liquid
lightly with a fork, then stir
into flour with a heavy
wooden spoon. Form a large
ball with your hand and
divide into 3 equal parts.
Knead each ball until dough
is just manageable. Wrap
each ball in plastic wrap and
let rest for about 15 minutes
before using. Don't rush or
dough will separate. Roll out
each dough ball on a floured
cloth to 1/8-inch thick (never
thinner). Cut into 3-inch
rounds with cookie cutter or
glass edge dipped in flour.
Put filling in the center of
each dough circle, draw up
two sides and then the third
across the top. Pinch the sides
together at three points, leav-
ing an opened center of filling
exposed. Brush dough with
milk. Bake on a greased bak-
ing sheet in a preheated 375
degree oven for 20 to 30
minutes.
TRADITIONAL LEKVAR
FILLING
1 pound pitted prunes
1 /4 cup hot water
3 thin orange slices with
rind
zest and juice of 1 lemon
1 /4 cup sugar
1 tablespoon oil
1 tablespoon any flavor
fruit jam
dash of nutmeg
1 /2 cup or more chopped
walnuts
raisins (optional)
Cook all ingredients except
nuts and raisins in a covered
medium saucepan over me-
dium heat for 30 minutes. Let
sit covered at room temper-
ature until cooled. Puree in
processor until smooth. If you
over process and mixture ap-
pears too watery, add 1 to 2
teaspoons of bread crumbs or
matzah meal. Fold in nuts
and raisins.