Cookie dough Hamentaschen by franciepad

[BakerAunt]

Cookie Dough Hamentaschen
Submitted by franciepad on March 09, 2006 at 11:17 am

This recipe is from a book I bought in 1966 that was published in 1956. I've posted the fillings, but I believe you can buy Prune Levkar (spelling?) and use that. These are "traditional" fillings.

1 cup sugar
1 1/3 cups shortening
2 eggs
6 Tablespoons Water
1/2 teaspoon vanilla
4 cups sifted flour

Cream together sugar and shortening. Add eggs and continue creaming until smooth. Stir in water and vanilla. Add sifted flour, mixing until the dough forms a ball. Wrap in saran and refrigerate overnight.

Pinch off pieces of dough to form balls the size of a very small apple. Roll out or pat out each piece on waxed paper to form a circle 1/4 inch thick. Place portion of filling in center of each round. Bring three sides of the circle together at the center to form a triangle. Pinch the edges together to form a slight seam or ridge.

Bake on a greased baking tin at 375 degrees until golden brown. Approximately 15 minutes. Makes 24.

FILLING:
Prune
1 pound stewed prunes
1 cup chopped nuts
1 Tbs. lemon juice
1/4 tsp cinnamon mixed with a Tbs sugar
Remove pits from prunes. Chop prunes and nuts together very fine. Add lemon juice and cinnamon-sugar mixture.

Poppy Seed
1 cup poppy seeds
boiling water
2 Tbsp. sugar
1/4 cup honey
pinch of salt
1/2 cup water
1/2 cup finely chopped almonds

Pour boiling water over poppy seeds and let stand until cool; drain. Pound seeds well (if they are large they can be run through a food grinder.) Cook together poppy seed, sugar, honey, salt and water over moderate heat until thick, stirring frequently. Remove from heat and stir in chopped almonds. Cool

Cheese
8 ounces dry cottage cheese
3 ounces cream cheese
2 eggs, well beaten
2 tablespoons cracker meal
1/3 cup sugar
1/2 teas cinnamon

Rub cottage cheese through a sieve. Cream together cottage cheese and cream cheese, using a fork. Combine all ingredients and mix well.

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