*  Exported from  MasterCook  *
 
                          Traditional Hamantaschen
 
 Recipe By     : The Jewish Festival Cookbook, p 110
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breads (Yeasted)                 Cookies
                 Jewish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      envelope      dry yeast
      1/4  cup           milk -- lukewarm
      1/2  cup           sugar
      1/2  cup           butter
      1/2  teaspoon      salt
    1      cup           milk -- scalded
    2                    eggs -- slightly beaten
    4      cups          all-purpose flour
    1                    egg yolk
 
 	  Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain
     that the milk is not too warm.  Stir in 1 tablespoon of sugar and set
     aside.  In a deep mixing bowl, combine the butter, remaining sugar, salt
     and scalded milk, and stir until all are blended.	When lukewarm, stir in
     the yeast.  Add the eggs and about 2 cups of the flour, and beat to a
     smooth batter.  Add remaining flour to make a tender dough.  Turn out on a
     floured board and knead for about 2 minutes.  Grease a large mixing bowl;
     grease whole surface of the large ball of dough and place dough in bowl. 
     Cover.  Let rise in a warm, not hot, place, to double its bulk. (Takes
     from 2 to 4 hours.)  Again knead on a floured board for about a minute. 
     Roll out 1/8 of an inch thick.  Cut into 3- to 4-inch circles. 
 	  Place filling on each.  Recipe for Mohn Filling follow.  To shape
     true hamantaschen, pinch eges of a circle together over filling, leaving
     about 1/2 open, forming a cornucopia.  Then fold over the flap and pinch
     these edges firmly together.  Arrange well apart on a greased cookie
     sheet.  Cover with a cloth and let rise again in a wam place to double in
     bulk.  Brush tops with the egg yolk, thinned with a little water.	Bake in
     a moderate oven (350°F) for 15 to 20 minutes.  Makes 2 to 2 1/2 dozen.
 
 
 
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 NOTES : 114 calories if yield is 2 1/2 dozen.
 142 calories if yield is 2 dozen

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