HAMANTASCHEN DOUGH #2
This makes a more traditional,
pie-like dough.
2 cups plus 3 Tbsp. flour
1/2 cup sugar
1/8 tsp. baking powder
1 tsp. grated orange or lemon
zest
3/4 tsp. salt
3/4 cup butter at room temperature,
cut into 12 pieces
2 Tbsp. cold water
2 large egg yolks
prune lekvar, poppy seed filling,
jams
Place the flour, sugar, baking
powder, zest, and salt
in a food processor and process
for 20 seconds. ( Or
whisk them together by hand
in a large mixing bowl.)
Distribute the butter evenly
over the flour and process until the mixture resembles coarse meal, 15
to 20
seconds. ( Or rub the
butter into the flour with your
fingertips, or cut it in
with a pastry blender.) In a small cup, whisk together the cold water
and egg yolks. With the processor running, pour the egg mixture in
a steady stream through the feed tube and process just until the dough
comes together, 20 to 30 seconds. (Or sprinkle the egg mixture over
the flour mixture while tossing with a fork.) Place the dough on
a lightly floured work surface, and knead it several times to bring it
together. Shape the dough into two thick disks, wrap each one in
plastic wrap, and refrigerate them for 1 hour. Roll and shape
cookies as in previous recipe. Bake at 375* for 20 minutes, until
crisp, firm to the touch, and golden around the edges.
Makes about 3 dozen.
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