Mostly a links blog with occasional commentary on the linked articles (since 2010 mostly my book reviews) and infrequent personal updates.
I am a 62 year old married writer. See my website for my current writing projects and to download my ebooks; my Google about me page has links to my various web 2.0 venues.
Sunday, March 8, 2009
NY Jewish Culture Examiner: Shoshana Cooper's hamantashen recipe
Yes, I'm biased, but my wife Shoshana bakes the tastiest hamantashen. To spead the joy ofPurim I am sharing her recipe.
1/2 cup of butter or margerine
1 cup sugar (Use turbando sugar, or "sugar in the raw")
2 tbsp. milk
2 cups of WHOLE WHEAT PASTRY FLOUR
2 tsps of baking powder
1 tsp of vanilla extract (not artificial vanilla flavoring)
Cream together butter and sugar. Add egg. Sift dry ingredients. Add alternately with milk. Add vanilla. Roll out, cut circles with a cup, add filling, fold & bake. Bake on a greased cookie sheet at 375 degrees for about 15 minutes, or less depending upon size.
Israeli date paste, Israeli chocolate spread, and/or poppy seed filling (all are available atPomogranate). Shoshana does not like to use most jams, because the have too much liquid and make a mess. She does like Levkar (prune butter), and apricot butter which now are available on grocery store shelves near jams and jellies, at least in Brooklyn.
This is a recipe for chocolate filling that she has used in the past:
3/4 cup unsweetened cocoa powder
3/4 cup sugar
3 Tablespoon milk or strong coffee
3 Tablespoon shortening, melted (she thinks that this should be reduced, based on previous experience)
1/2 teaspoon of vanilla extract
pinch of salt
1 cup of raisins or chopped nuts (optional, but quite nice)