Monday, February 11, 2013

MiSheNichnas Adar Marbim B'Simcha

Time to Get Ready! 
  MiSheNichnas Adar
Marbim B'Simcha





Hamantaschen & Cookie Recipes

Flourless Tahini and Honey Cookies
Makes 24 cookies

1 cup of sesame tahini

1/4 cup of clover honey

1 egg

1/2 tsp of vanilla extract
1/2 cup of poppy seeds

1. Preheat the oven to 350. Line with parchment paper or grease a cookie sheet. I cooked these in two batches.
2. Mix sesame tahini, honey, egg. and vanilla extract until smooth. Mix in sugar.
3. Roll walnut size balls of dough. Roll them in sesame seeds and sugar.
4. Press down each cookie with a fork on the cookie sheet.
5. Cook for at most 10 minutes.
These will be very fragile at first. Let them sit for a few minutes, then cool on a wire rack. They will be chewy and soft, almost melting in your mouth ....

Hamantaschen

Dough
Grated zest of 1 lemon
1 cup powdered sugar
2-1/4 cups all-purpose flour
1/4 tsp table salt
2 large egg yolks
8 oz (2 sticks) unsalted butter at room temperature, in small pieces

Poppy Seed Filling
1 cup milk (or substitute)
1/2 cup sugar
Grated zest of 1/2 orange
1 cup poppy seeds
1/3 cup raisins
Juice of 1/2 lemon
1/2 tablespoon brandy
1/2 tablespoon orange liqueur
1/2 tablespoon butter
1/2 tablespoon vanilla extract

Glaze
1 large egg, beaten

Make the dough: Place the lemon zest, powdered sugar, flour and salt in the bowl of a food processor and pulse to blend. Add the butter and egg yolks and process until the mixture forms a ball. Scrape onto a sheet of plastic and wrap it tightly. Chill the dough for an hour or overnight.

Prepare the filling: Grind seeds in a coffee grinder. Heat milk, sugar, orange zest, ground poppy seeds and raisins in a small saucepan over medium heat. On a low simmer, cook until the seeds absorb the milk, thickening the mixture, about 15 minutes. Add the lemon juice, brandy, orange liqueur and butter and cook for 2 minutes more. Finally, add the vanilla and stir to combine. Remove from heat to let cool completely. I sped this up in the fridge.

Roll dough to 1/4 inch thick; use a 3 inch round = 30,  or 2-1/2 inch round cutter = 36. Bake 10-15 minutes til golden.
Adapted from SmittenKitchen

1 Comments:

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