16 hamantashen ileene rubinrotte Recipes

  • Hamantashen
    butter or margarine, softened, white sugar, eggs and
    5 More
    butter or margarine, softened, white sugar, eggs, orange juice, vanilla extract, baking powder, all-purpose flour, poppyseed filling
    2 hour 15 min, 8 ingredients
  • Hamantashen II
    eggs, vegetable oil, white sugar, vanilla extract and
    4 More
    eggs, vegetable oil, white sugar, vanilla extract, baking powder, salt, all-purpose flour, apple pie filling
    8 ingredients
  • Hamantashen  Jewish Cookies
    sweet butter at room temperature, sugar, milk and
    9 More
    sweet butter at room temperature, sugar, milk, eggs, beaten, vanilla or almond extract, salt, flour, confectioners sugar for dusting (optional), ried apricots, cinnamon sticks, sugar
    35 min, 12 ingredients
  • Traditional Purim Treats- Three Hamantashen
    this recipeis from an old gourmet magazine in 1997 and it... and
    43 More
    this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .
    15 min, 45 ingredients
  • Ileen's Blueberry Muffins Ileen's Blueberry Muffins
    egg whites, oatmeal, unsweetened applesauce and
    5 More
    egg whites, oatmeal, unsweetened applesauce, cottage cheese, baking powder, blueberries, chopped pecans
    8 ingredients
  • Cookie Dough Hamantashen (parve) Cookie Dough Hamantashen (parve)
    eggs, oil, sugar, vanilla, baking powder, salt, flour
    52 min, 7 ingredients
  • Hamantaschen Dough (Aka Hamantashen / Oznei Haman) Hamantaschen Dough (Aka Hamantashen / Oznei Haman)
    eggs, sugar, oil, apple juice or 1/3 cup orange juice and
    4 More
    eggs, sugar, oil, apple juice or 1/3 cup orange juice, flour, vanilla extract, almond extract (optional), baking powder
    35 min, 8 ingredients
  • Apricot Hamentaschen (Hamentashen / Hamantaschen / Hamantashen) Apricot Hamentaschen (Hamentashen / Hamantaschen / Hamantashen)
    chopped dried apricots, orange juice, honey and
    9 More
    chopped dried apricots, orange juice, honey, orange , zest of, grated, all-purpose flour, baking powder, salt, cold unsalted butter or 3/4 cup pareve margarine, sugar, egg, egg white, orange , zest of, grated
    42 min, 12 ingredients
  • Grandma's Hamantashen Cookies Grandma's Hamantashen Cookies
    sugar, butter or 1/4 lb margarine, eggs, vanilla and
    5 More
    sugar, butter or 1/4 lb margarine, eggs, vanilla, orange juice, flour, baking powder, salt if you use unsalted butter, apricot jam or 1 (1 lb) jar prune jam
    45 min, 9 ingredients
  • Buboo's Mixed Fruit Hamantashen Buboo's Mixed Fruit Hamantashen
    margarine, sugar, eggs, vanilla, orange juice and
    9 More
    margarine, sugar, eggs, vanilla, orange juice, fresh lemon juice, baking powder, salt, all-purpose flour, prune, dried apricot, raisins, cherry preserves, nuts, chopped (pecans are good)
    2 hour 20 min, 14 ingredients
  • Morah Shoshana's Hamantashen Morah Shoshana's Hamantashen
    flour, sugar, oil, eggs, baking powder and
    3 More
    flour, sugar, oil, eggs, baking powder, orange juice (apple juice may be substituted), salt, vanilla
    15 min, 8 ingredients
  • Honey Walnut Filling for Hamantashen Honey Walnut Filling for Hamantashen
    honey, coarsely chopped walnuts, fine dry breadcrumb and
    1 More
    honey, coarsely chopped walnuts, fine dry breadcrumb, grated lemon zest
    10 min, 4 ingredients
  • Almond Hamantashen Cookies Almond Hamantashen Cookies
    chopped blanched slivered almonds, flour, baking powder and
    14 More
    chopped blanched slivered almonds, flour, baking powder, salt, cold unsalted butter or 3/4 cup margarine, cut into small pieces, sugar, egg, egg white, fresh lemon juice, almond extract, very finely grated lemon zest, marzipan or 7 -8 oz almond paste, egg white, fresh lemon juice, water, powdered sugar
    55 min, 17 ingredients
  • Grandma Rose's Hamantashen Grandma Rose's Hamantashen
    butter (1 1/2 sticks), sugar, whole eggs beaten, vanilla and
    3 More
    butter (1 1/2 sticks), sugar, whole eggs beaten, vanilla, flour, baking soda, salt
    7 ingredients




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