"If I Were a Richman"


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( published May, 2001 )



hamentashen and rugelach

To avoid scrubbing pans, eliminate greasing them. Cover pan with parchment paper instead.








Hamentashen are jam filled cookies shaped like a 3 cornered hat. The following recipe is made with a prune filling called Lekvar. This can be replaced with poppyseeds, seedless raspberry or apricot preserves or a fruit preserve of your choice.

I do not brush the tops with a glaze but if you choose to do so, just beat 2 egg whites mixed with 1 tablespoon of water.



hamentashen


ingredients

  • 7 cups all-purpose flour
  • 4 tsp baking powder
  • 6 lge eggs
  • 1 cup of crisco oil
  • 1 1/2 cups of sugar
  • 2 tsp lemon juice
  • 1 - 17 oz jar Lekvar
  • 3 heaping tsps. corn starch

instructions

  • Pre-heat oven to 350
  • Lightly greased cookie sheets
  • Mix together Lekvar & corn starch
  • Sift together flour & baking powder
  • In electric mixer, beat eggs until fluffy
  • Add sugar, oil & lemon juice
  • Gradually add flour mix
  • Chill 3 or more hours
  • Divide into 12 parts
  • On lightly floured board roll about 1/8" thick
  • Cut into 3" circles
  • Moisten edges with pastry brush
  • Fill center with about 1/2 tsp Lekvar
  • Bring up 3 sides to center
  • Pinch seams together tightly
  • Place 1" apart on cookie sheet
  • Bake 20 min or until browned
  • Cool on rack
  • Repeat until all parts are used.
  • Makes about 80
  • Freezes well



rugelach


ingredients

  • 3 1/2 cups all-purpose flour
  • 1 cup unsalted butter
  • 8 oz cream cheese
  • 1/4 cup of sugar
  • 3 tbsp sour cream
  • 1/2 tsp salt
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped raisins
  • Cinnamon sugar
  • 1 lb jar orange marmalade

instructions

  • Pre-heat oven to 375
  • Lightly greased cookie sheets
  • In electric mixer, beat cream cheese & butter together
  • Add flour, sugar, salt & sour cream
  • Knead into dough
  • Chill 3 or more hours
  • Divide into 6 parts
  • Mix marmalade, nuts & raisins
  • On lightly floured board roll dough to 1/8" thick
  • Spread marmalade mix on dough
  • Cut into 10 - 12 wedges or leave in 1 piece
  • Roll from wide end to point or roll in one piece & slice after baking
  • Dip into cinnamon sugar
  • Place 1" apart on cookie sheet
  • Bake 15 min or until browned
  • Cool on rack
  • Makes about 60
  • Freezes well



cinnamon rugelach


ingredients

  • 2 cups all-purpose flour
  • 1 cup unsalted butter / cut small
  • 8 oz cream cheese / cut small
  • 1/3 cup sour cream
  • 1/2 cup of sugar
  • 1/4 tsp salt
  • 1 cup finely chopped walnuts
  • 1/2 cup chopped raisins
  • 1 tbsp cinnamon

instructions

  • Pre-heat oven to 350
  • Ungreased cookie sheets
  • In food processor put flour, salt, butter, cream cheese & sour cream / turn on and off 14 times
  • Shape crumbly mixture into 4 balls
  • Wrap each ball & chill 2 hours
  • Combine sugar, cinnamon, nuts and raisins
  • On lightly floured board roll each ball into 9" round
  • Sprinkle with cinnamon mix
  • Cut each round into 12 wedges
  • Roll from wide end to point
  • Place on ungreased cookie sheet / chill 20 min before baking
  • Bake 22 minutes or until browned
  • Cool on rack
  • Makes 48
  • Freezes well



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