This Hamentaschen recipe uses the dough from Grandma Rose's Sour Cream Cookies. They are soft and delicate, not the crunchy kind. Hands down, the best Hamentaschen you will eat!
1/2 cup margarine
1 cup sugar
1 teaspoon vanilla
1/2 yogurt or sour cream
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
2 2/3 cups flour
Cream the margarine and sugar together. Add the liquid ingredients next and mix thoroughly. Now add the dry ingredients. Divide the dough in half and chill for 30 minutes in the freezer or 1 hour in the fridge. Work with one half of the dough at a time, so that it will stay cool.
Roll to about a 1/4 inch thick and cut into 3-4 inch rounds. A drinking glass works well. Fill the center with your favorite topping (poppy seed, apricot, chocolate). Dampen the edges with water and then crimp to form triangles. Bake 8-10 minutes at 350 degrees. Look for a golden brown bottom to determine if they are done – the tops will stay pale.
recipes/dessert/hamentaschen.txt · Last modified: 2017/12/19 19:42 by admin