The Tripod Recipe Builder
Cookies Last Minute Hamentashen for Purim
From the Kitchen of sokolowg

Cookies & Candy

Servings: 10
Preparation Time: 30 minutes

Recipe Ingredients
By Rhea Schwartz - Tallahassee Florida
As published in - Knishes, Gefilte Fishes, and Other Jewish Dishes - Cookbook of the Temple Israel Sisterhood - Tallahassee

Makes enough for around 10 hamentashen
It can be made at the last minute (does NOT have to sit in refrigerator overnight like most recipes)

1 egg
1/4 Cup of oil
1 tsp. baking powder
1 Cup of flour

Filling of your choice:

available at the grocery store either in the ethnic foods or where you find pie fillings or marzipan.
Prune filling (Solo foods brand)
Apple Pie filling
Poppy seed (mohn) - (Solo foods brand)
Cherry pie filling
Strawberry preserves

Recipe Directions

Mix dough ingredience together until smooth (you may need to add a little more flower until the dough is not sticky).
Put some flour out on the surface where you will roll out the dough.
Roll dough out to 1/4 inch thick.

Cut into 3 inch circles (a large cup or drinking glass will do).

Put in your filling (approx. heaping teaspoon to a Tablespoon)

Lift sides slightly and pinch the cookie into a triangle.

Bake at 350 degrees until golden brown (check at 7 minutes, 10 minutes, etc.)

Your Own
Recipe Pages
To My