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Hamantaschen Recipe

Ingredients

How to make it

  • Proof yeast in warm water with a spoon of sugar.
  • While yeast is proofing, beat eggs.
  • Into beaten eggs, beat in sugar, 1/2 loubd of butter, and sour cream.
  • When yeast is well proofed, add yeast mixture to egg mixture.
  • Add in flour, one cup at a time.
  • Let dough refrigerate overnight.
  • Next day, roll out chilled dough about 1/4 inch thick.
  • Cut into circles with a 4-inch circle cookie cutter.
  • Spread dough circles with small amount of softened butter, especially along edges.
  • Fill each circle with a tablespoon of chosen filling. (Optional: May include in filling a 'garnish' of finely chopped almonds or walnuts or raisins, or sprinkle with cinnamon sugar)
  • Shape like a three-cornered hat: Pull edges to center, forming triangle, pinch closed tightly along center edges.
  • Brush top with egg wash (one beaten egg with 2 tablespoons water).
  • Bake on greased and floured tin at 350 degrees Fahrenheit until medium-brown -- about 30 minutes. Check often.
  • Makes about two dozen.

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The Cook

pfanderson Ann Arbor, MI

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