Hamantaschen Dough II — cookie dough

Rae Spooner and I, along with our kitchen sisters and teens, had our annual hamantaschen baking at temple this morning. We were assigned the task of making enough hamantaschen to feed the kids and parents at the Purim carnival, with no specific instructions as to the quantity needed. So Rae and I arrived at the temple kitchen with nine batches of dough pre-made and ready to do some production baking.  Lisa and Pat joined us, then Molly and little Helen, and then the teens in the baking class. We rolled, cut, filled, shaped and baked. We filled an industrial-sized tray with hamantaschen and every once in a while we’d wonder if we had enough. How many did we make? Finally I couldn’t stand it anymore. Something my mother passed down to me kicked in—my mother who would count each piece of gefilte fish as they plopped into the yuch, every matzo ball as it hit the soup, every cabbage roll… you get the idea. I had to know the numbers. So Rae and I transferred all of the hamantaschen to a new pan, taking turns counting off by tens, scribbling numbers on a pad. I even opened the oven to count how many were baking. Our grand total: 555 pieces, and a very good morning.

This dough is something like a sugar cookie, but easier to handle and not quite as sweet. These are filled with canned Solo Cake and Pastry Filling, but you can also use a thick jam dusted with a little flour.

Ingredients

  • 3 c. flour
  • 2½ tsp. baking powder
  • 1 c. butter
  • 1 c. sugar
  • 2 eggs
  • 4 Tbs. orange juice

Directions

  1. In a medium bowl, combine flour and baking powder.
  2. Cream together butter and sugar.
  3. Add eggs, one at a time.
  4. Stir in half of the orange juice, then half of the flour; remainder of orange juice and remainder of flour.
  5. Refrigerate for a few hours or overnight.
  6. On a liberally floured board, roll out dough to about 1/8˝ thickness. Cut into approx. 2½” circles. Fill with jam or pie filling, form and bake at 350° for 10–12 minutes.

We made about a dozen sheets like this.

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For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

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