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Ingredients
- 4 c. Flour
- 1 tsp Salt
- 1 c. Homogenized shortening
- 1 pkt Dry yeast
- 1/4 c. Hot water 110 F
- 1 lrg Egg
- 2 x Egg yolks
- 1 c. Lowfat sour cream
- 1 tsp Vanilla extract
- 1 x Lemon, grated rind of
- 2/3 c. Sugar
- 1 lrg Egg
- 1 Tbsp. Water
- 1 tsp Sugar
- 1 tsp Oil
Directions
- (From the Jewish Gourmet)
- Sift the flour and salt into a large bowl. Cut the shortening into the flour mix till the lumps are the size of small peas. Dissolve the yeast in water. Use a whisk to beat the egg yolks, lowfat sour cream, yeast, vanilla, and lemon rind together till smooth. Add in this to the flour, kneading with your hands till it is thoroughly mixed, the dough coming away from the sides of the bowl. Cover the bowl tightly with plastic wrap; chill for 2 hrs. The timing is very important with this dough. The consistency changes if you keep it refrigerated too long.
- Sprinkle some sugar on the pastry board. Divide the dough into 2 parts.
- Keep one refrigerated while you are rolling out the other. Place the dough on the sugared board, and sprinkle with sugar. Roll to a 12" square or possibly circle. Fold one side and then the other toward the center, making 3 layers of dough. Repeat the procedure after giving the dough a quarter turn.
- Remember to sprinkle more sugar on the board and the dough. This dough should then be rolled as thin as possible or possibly about 1/4 " thick. The dough will rise as you are working on it.
- Cut the dough into 3" circles; place a tsp. of filling in the center of each. Bring all the edges to the middle, pinching them shut but leaving a small opening in the center where the filling can be seen. Place on a teflon cookie sheet or possibly lined with parchment paper.
- Mix the glaze ingredients together, being sure to dissolve the sugar. Brush the hamantashen with the glaze; bake in 375 F. oven for 22-25 min till golden.
- Yield: about 4 dozen, depending upon how thin you have rolled the dough. These freeze beautifully. Be sure to reheat them in foil before serving.
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