Last night my family
and I celebrated Passover.
Latkes are not
necessarily a traditional Passover food, but it is a staple for the holiday in
my home.
But for some reason,
yesterday I just did not feel like making them.
And man oh man did I
regret.
My lack of latkes was
met with great resistance.
But, after I served
these tasty cookies all was forgiven.
I was so confident in
these cookies that I took them to work to try and win over my new coworkers
with goodies.
Not sure if they love
me or not, but they loved these treats. The tin was empty by the end of the
day.
You will need…
1 cup unsalted butter
(2 sticks), room temperature
1 ½ cups granulated
sugar
2 teaspoons rated
orange zest
2 tablespoons freshly
squeezed orange juice
2 teaspoons pure
vanilla extract
3 large eggs
4 cups all-purpose
flour, sifted
4 teaspoons baking
powder
½ teaspoon salt
1 cup poppy seeds
½ cup milk
1/3 cup honey
¼ cup golden raisins
6 large blackberries
½ teaspoon grated
lemon zest
In the bowl of a stand
mixer fitted with the paddle attachment, cream together the butter and sugar on
medium speed until light in color and fluffy. About 3 to 4 minutes.
Add in the orange
zest, orange juice, vanilla extract.
Then add in two of the
eggs, one at a time.
Sift the flour, baking
powder and salt together.
Then with the mixer on
a low speed, slowly add the dry ingredients into the wet ingredients until just
combined.
Divide the dough into three
smaller disks and wrap them up in plastic wrap.
Refrigerate the dough
for an hour.
While the dough is in
the fridge, make the filling.
Combine the poppy
seeds, milk, honey and blackberries in a small saucepan.
Cook the filling over
medium-low heat until thickened. Stirring occasionally for about 20 minutes
Remove the filling
from the heat and add in the lemon zest and raisins.
Stir well to combine
and allow the filling to cool completely.
Preheating you oven to
350 degrees F.
When the filling has
cooled, roll out the dough disks one at a time. Using a 3 inch fluted round
cutter, cut out as many round cookies as possible with each thing of dough.
Place the cookies onto
a parchment line baking sheet.
When all the cookies
have been cut, place the filling in a piping bag (or a plastic bag with the tip
cut off) and squeeze about 2 teaspoons filling into the middle of each cookie.
Whisk together the
last egg and 1 teaspoon water.
Brush the outside of
each cookie and fold in the side to form a triangle.
Pinch the dough to enclose
the filling.
Bake the cookies until
golden. About 12 to 15 minutes.
Cool cookies on the
baking sheets for 5 minutes then transfer to wire racks to cool completely.
Love and Beer Floats
Angela
Hamentashen
1 cup unsalted butter
(2 sticks), room temperature
1 ½ cups granulated
sugar
2 teaspoons rated
orange zest
2 tablespoons freshly
squeezed orange juice
2 teaspoons pure
vanilla extract
3 large eggs
4 cups all-purpose
flour, sifted
4 teaspoons baking
powder
½ teaspoon salt
1 cup poppy seeds
½ cup milk
1/3 cup honey
¼ cup golden raisins
6 large blackberries
½ teaspoon grated
lemon zest
In the bowl of a stand
mixer fitted with the paddle attachment, cream together the butter and sugar on
medium speed until light in color and fluffy. About 3 to 4 minutes.
Add in the orange
zest, orange juice, vanilla extract.
Then add in two of the
eggs, one at a time.
Sift the flour, baking
powder and salt together.
Then with the mixer on
a low speed, slowly add the dry ingredients into the wet ingredients until just
combined.
Divide the dough into three
smaller disks and wrap them up in plastic wrap.
Refrigerate the dough
for an hour.
While the dough is in
the fridge, make the filling.
Combine the poppy
seeds, milk, honey and blackberries in a small saucepan.
Cook the filling over
medium-low heat until thickened. Stirring occasionally for about 20 minutes
Remove the filling
from the heat and add in the lemon zest and raisins.
Stir well to combine
and allow the filling to cool completely.
Preheating you oven to
350 degrees F.
When the filling has
cooled, roll out the dough disks one at a time.
Using a 3 inch fluted
round cutter, cut out as many round cookies as possible with each thing of
dough.
Place the cookies onto
a parchment line baking sheet.
When all the cookies
have been cut, place the filling in a piping bag (or a plastic bag with the tip
cut off) and squeeze about 2 teaspoons filling into the middle of each cookie.
Whisk together the
last egg and 1 teaspoon water.
Brush the outside of
each cookie and fold in the side to form a triangle. Pinch the dough to enclose
the filling.
Bake the cookies until
golden. About 12 to 15 minutes.
Cool cookies on the
baking sheets for 5 minutes then transfer to wire racks to cool completely.
flour for passover?
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