- ½ c. margarine
- ½ c. sugar
- 2 ½ c. flour
- 2 tsp. baking powder
- 1 tsp. salt
- ½ tsp. vanilla
- ¼ c. milk or juice (we use orange juice)
- 1 egg
- Rind of ½ lemon (I use orange zest instead)
- Poppy seed pie filling
- Almond pie filling
- Apricot jam
- Raspberry jam
- Dark chocolate Hershey kisses
- 1 egg for glazing cookies
- Cream margarine and sugar.
- Add egg and blend.
- Add remaining ingredients to form dough.
- Divide dough for rolling.
- Roll 1/8 inch thick.
- Cut circles with 3 inch cutter or larger.
- Place filling in center of circle of dough.
- Pull circle together over filling to form Hamontaschen triangle.
- Pinch corners.
- Brush with beaten egg.
- Bake on greased cookie sheets at 350 for 20 minutes or until golden brown.
- Try mixing a little of the poppy seed filling or almond filling into the dough as well!
By Dinah Berch
Adapted from My mother taught me this recipe. The recipe is originally attributed to Mrs. Julian Jaffe and is published in the Ohavi Zedek Synagogue cookbook, “More Magic from the Kitchens of Oz”, 1983. The cookbook was published the year I was born and dedicated to my paternal grandmother, an outstanding cook.
Adapted from My mother taught me this recipe. The recipe is originally attributed to Mrs. Julian Jaffe and is published in the Ohavi Zedek Synagogue cookbook, “More Magic from the Kitchens of Oz”, 1983. The cookbook was published the year I was born and dedicated to my paternal grandmother, an outstanding cook.
Congregation Beth Shalom of the Blue Hills https://www.bethshalombluehills.org/
