HAMENTASCHEN FOR EVERY TASTE: 4 RECIPES - FOOD - HAARETZ.COM
Poppyseed for the mainstream, chocolate for the addicted, vanilla cream for those who like it gooey, and Lotus spread for the innovative – four variations of traditional Purim treats
Cook Time 0 minutes
Number Of Ingredients 66
Steps:
- Hamentaschen with poppyseed filling Prepare the dough: Using a mixer with a dough hook, mix the butter with the powdered sugar and the ground almonds. Add vanilla extract, grated lemon peel and egg. Sift flour, adding to it a dash of salt, and then add to the mixer. Mix at low speed until a uniform dough is formed. Avoid over-kneading. Remove the dough from the mixer, roll into a ball and cover with plastic wrap. Refrigerate for at least three hours (at this point, you may choose to freeze the dough for future use). Prepare the filling: In a small saucepan, bring to a boil the milk, sugar, lemon juice, grated lemon peel, honey, butter, vanilla extract and cinnamon. When the liquid boils, add the poppyseeds and simmer on a low flame until the seeds absorb the liquid. Remove from heat, add the walnuts and mix thoroughly. Cool thoroughly (at this point, the filling may be frozen for future use). On a floured surface, roll out the dough to a thickness of 4 mm. Form circles by using a cookie cutter or a glass 7 cm. in diameter. Place a teaspoon of the poppyseed filling in the center of each circle. Fold the dough into a triangle shape, with the filling peeking out from the center. Pinch the edges of the dough so that they will not open during baking. Bake in a preheated 160-degree oven for about 15 minutes, until the hamentaschen are golden brown. Cool and keep in a sealed container.
- Hamentaschen with vanilla cream and chocolate krispies In a bowl, beat the yolks, sugar and corn starch to a uniform texture. There is no need to whip. In a saucepan, bring the milk and vanilla bean to a boil. Pour 1/3 of the milk into the yolk mixture while stirring. Return the yolk mixture and milk to the pan on a low heat, stirring constantly until the mixture bubbles and a thick pudding consistency is reached. Remove from heat and transfer immediately into a container, cover with plastic wrap and place in refrigerator to chill. Prepare the dough: Process the butter in a mixer, adding to it all the dry ingredients, and then the eggs. When the mixture is uniform, form a ball, wrap in plastic wrap and refrigerate for at least two hours. Spread flour on the work surface and roll out the dough to a thickness of about 4 mm. Cut circles 6 cm. in diameter with a cookie cutter or glass. Fill and bake: Once the filling has been chilled, mix it with chocolate rice krispies and place in a pastry bag. Squeeze filling from the pastry bag into the center of every dough circle. Close into the shape of hamentaschen as in the recipe above. Place on a baking sheet lined with baking paper, and brush with beaten egg. Place in a preheated 180-degree oven. Bake for about 10 minutes until golden brown.
- Chocolate-filled hamentaschen Prepare the dough: In a food processor, blend the butter, flour and powdered sugar into fine crumbs. Add the remaining ingredients and knead until a uniform dough is formed. Take care not to knead too much. Wrap the dough in plastic wrap and chill for four hours in the refrigerator. Prepare the filling: Thoroughly mix all the ingredients except the chocolate chips. Add the chocolate chips only after the filling is placed at the center of each cookie.
- Hamentaschen filled with Lotus spread Prepare the dough: Place butter, powdered sugar, flour and Lotus spread in a mixer bowl with a dough hook and blend into a crumb mixture. Add yolk and continue to process until dough forms. Form a ball from the dough and flatten slightly. Wrap in plastic wrap and place in refrigerator for at least one hour. Place the dough on a lightly floured surface and roll out to a thickness of approximately ½ cm. Make about 25 circles 8-cm. in diameter using a cookie cutter, ring or glass with thin sides. Assemble the hamentaschen: Place the Lotus spread in a pastry bag. If it is too firm, warm it for a few seconds in a microwave (but be careful that it not become too liquidy). Squeeze a heaping teaspoon of Lotus spread into the center of each dough circle and sprinkle a few biscuit crumbs on top. Form into a triangle shape, being careful to pinch the edges thoroughly so that the filling will not leak out during baking. Place on a baking sheet lined with baking paper, and leave in the freezer for about half an hour. Heat the oven to 170 degrees Celsius. Bake for about 15 minutes until light golden brown, and cool to room temperature. Keep in a sealed container at room temperature for up to four days. Before serving, sprinkle with a little powdered sugar.
COWBOY COOKIES RECIPE - NYT COOKING
This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.
Provided by Marian Burros
Total Time 35 minutes
Yield 3 to 3 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
- In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
- Add eggs one at a time, beating after each. Beat in vanilla.
- Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
- For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
- Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
Nutrition Facts : @context http//schema.org, Calories 313, UnsaturatedFatContent 8 grams, CarbohydrateContent 38 grams, FatContent 18 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 9 grams, SodiumContent 163 milligrams, SugarContent 24 grams, TransFatContent 0 grams
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HAMENTASCHEN FOR EVERY TASTE: 4 RECIPES - FOOD - HAARETZ.COM
Poppyseed for the mainstream, chocolate for the addicted, vanilla cream for those who like it gooey, and Lotus spread for the innovative – four variations of traditional Purim treats
From haaretz.com
From haaretz.com
- Hamentaschen filled with Lotus spread Prepare the dough: Place butter, powdered sugar, flour and Lotus spread in a mixer bowl with a dough hook and blend into a crumb mixture. Add yolk and continue to process until dough forms. Form a ball from the dough and flatten slightly. Wrap in plastic wrap and place in refrigerator for at least one hour. Place the dough on a lightly floured surface and roll out to a thickness of approximately ½ cm. Make about 25 circles 8-cm. in diameter using a cookie cutter, ring or glass with thin sides. Assemble the hamentaschen: Place the Lotus spread in a pastry bag. If it is too firm, warm it for a few seconds in a microwave (but be careful that it not become too liquidy). Squeeze a heaping teaspoon of Lotus spread into the center of each dough circle and sprinkle a few biscuit crumbs on top. Form into a triangle shape, being careful to pinch the edges thoroughly so that the filling will not leak out during baking. Place on a baking sheet lined with baking paper, and leave in the freezer for about half an hour. Heat the oven to 170 degrees Celsius. Bake for about 15 minutes until light golden brown, and cool to room temperature. Keep in a sealed container at room temperature for up to four days. Before serving, sprinkle with a little powdered sugar.
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