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Forum
-> Yom Tov / Holidays
-> Purim
Chayalle
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Mon, Mar 02 2020, 2:52 pm
OK I know this is a long shot, but....last year I made really good Hamentashen. The recipe was from Mishpacha FF - I remember there was a contest, and the recipe was that of one of the winners (we agree with the judges!) IIRC there were 3 winners and this was the 3rd recipe.
I remember I meant to clip the recipe, and then a relative's relative was in the hospital and asked me for my magazines to give to this person for entertainment. I forgot to copy the recipe before giving them.
If anyone clipped those recipes and could scan/post them here, I will be much obliged to you!
TIA!
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amother
Purple
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Tue, Mar 03 2020, 12:48 pm
I can't help, sorry. Yet, I've had really good experience with reaching out to magazines and requesting recipes. I'll be following in the case that you get it or someone else here has it, yum!
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Chayalle
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Tue, Mar 03 2020, 1:13 pm
I did send a request to Mishpacha but haven't heard from them. Maybe I'll call them.
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amother
Purple
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Tue, Mar 03 2020, 1:24 pm
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Chayalle
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Tue, Mar 03 2020, 1:26 pm
I just did and they will email it to me!
Thanks for the idea. Will post when I get it!
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amother
Purple
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Tue, Mar 03 2020, 1:29 pm
oooh, I'm excited, thanks so much!!
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Yocheved_G
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Tue, Mar 03 2020, 1:33 pm
The third one, right? “Cookie Hamentashen”
Do you want me to type it up or was the image good enough?
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Chayalle
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Tue, Mar 03 2020, 1:43 pm
That's the one! Mishpacha just sent it to me, but thanks also for posting! Yum! gonna be baking tonight I"YH!
For anyone who can't see:
2 cups lour
½ tsp baking powder
¾ cup (1½ sticks) unsalted margarine,
softened
1 cup sugar
1 large egg
½ tsp vanilla
jelly, for illing
Put oven racks in upper and lower thirds
of oven. Preheat oven to 375°F (190°C).
In a small bowl, whisk together lour and
baking powder. In the bowl of an electric
mixer, beat together margarine and sugar
at medium-high speed until pale and lu y
(about 3 minutes in
a standing mixer or
6 with a handheld).
Beat in egg and vanilla.
Reduce speed to low. Add
lour mixture and mix until
just combined.
Roll out cookie dough and cut
into circles. Add a spoonful of jelly
and fold the sides into a hamantasch
shape. Place onto a parchment-lined
baking sheet. Bake for 1215 minutes
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Yocheved_G
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Tue, Mar 03 2020, 1:49 pm
Thank you for justifying my hoarding tendencies! Enjoy!
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amother
Purple
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Tue, Mar 03 2020, 1:52 pm
awesome, thank you!!
What filling did you do?
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amother
Olive
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Tue, Mar 03 2020, 4:06 pm
Do u think I could fill this recipe for hamantashen with marshmallows and chocolate chips to give it a smores feel?
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amother
Lavender
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Tue, Mar 03 2020, 4:19 pm
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amother
Blue
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Tue, Mar 03 2020, 4:21 pm
amother [ Olive ] wrote: | Do u think I could fill this recipe for hamantashen with marshmallows and chocolate chips to give it a smores feel? |
You can try that with any hamantash recipe, but I'd recommend including some graham cracker in the filling as well, because the dough won't taste like graham cracker.
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cbsp
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Tue, Mar 03 2020, 4:23 pm
Chayalle wrote: | That's the one! Mishpacha just sent it to me, but thanks also for posting! Yum! gonna be baking tonight I"YH!
For anyone who can't see:
2 cups lour
½ tsp baking powder
¾ cup (1½ sticks) unsalted margarine,
softened
1 cup sugar
1 large egg
½ tsp vanilla
jelly, for illing
Put oven racks in upper and lower thirds
of oven. Preheat oven to 375°F (190°C).
In a small bowl, whisk together lour and
baking powder. In the bowl of an electric
mixer, beat together margarine and sugar
at medium-high speed until pale and lu y
(about 3 minutes in
a standing mixer or
6 with a handheld).
Beat in egg and vanilla.
Reduce speed to low. Add
lour mixture and mix until
just combined.
Roll out cookie dough and cut
into circles. Add a spoonful of jelly
and fold the sides into a hamantasch
shape. Place onto a parchment-lined
baking sheet. Bake for 1215 minutes |
(FWIW, the letter f is missing from your recipe (but oddly enough not from your post. There's also a space where the f's should be - see the word that should be "fluffy".... If you can figure out how to fix it I'll delete this post))
Last edited by cbsp on Tue, Mar 03 2020, 8:28 pm; edited 1 time in total
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amother
Red
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Tue, Mar 03 2020, 4:39 pm
Corrected formatting:
Ingredients
2 cups flour
½ tsp baking powder
¾ cup (1½ sticks) unsalted margarine, softened
1 cup sugar
1 large egg
½ tsp vanilla
jelly, for filling
Dough
Put oven racks in upper and lower thirds of oven. Preheat oven to 375°F (190°C).
In a small bowl, whisk together flour and baking powder.
In the bowl of an electric mixer, beat together margarine and sugar at medium-high speed until pale and fluffy (about 3 minutes in a standing mixer, or 6 with a handheld).
Beat in egg and vanilla.
Reduce speed to low.
Add flour mixture and mix until just combined.
Assembly
Roll out cookie dough and cut into circles.
Add a spoonful of jelly and fold the sides into a hamantasch shape.
Place onto a parchment-lined baking sheet.
Bake for 12-15 minutes.
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Chayalle
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Wed, Mar 04 2020, 9:38 am
I used oven-proof raspberry filling. (I think I may also have done apricot last year.) Yum!
I made a few chocolate chip ones for a certain young lady I love who likes it that way. So sure, why not do marshmallows as well? If I do it again I may try it.
(yes, I used zero-transfat margarine for this....I try to avoid using margarine, but once in a while.....)
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amother
Purple
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Wed, Mar 04 2020, 10:48 am
The dough was delicious, but oh so difficult to work with, it was sooooo soft!!! Did you have that too?
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lilies
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Wed, Mar 04 2020, 11:07 am
Has anyone tried both this recipe and cookielady's recipe? How do I choose?
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amother
Blue
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Wed, Mar 04 2020, 1:47 pm
I don't mean to hijack, but does anyone have a tried and true recipe for poppy seed filling? I could use store bought, but I would like to try homemade.
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