Okay, Here IT is…(sorry it took so long, I wasn’t watching the new threads, thanks SJS for tipping me off)
3/4C marg
1C sugar
2 eggs
1t vanilla
2 1/2C flour
1t baking powder
1t salt
Cream marg and sugar. Add in eggs & vanilla then add remaining ingredients and mix well. Refrigerate dough for at least a few hours and up to a week. You can also freeze the dough.
- A few notes
- when rolling dough (any) use powdered sugar instead of flour, It adds a sweet crust & doesn’t toughen the dough (this allows for limitless rerolling)
- This recipe multiplies well (my 5qt kitchen aid can handle a triple recipe, but not quite a quadruple)
- ask your own LOR, but mine said that if I make a trip or quad recipe I should take Challah without a Brocha
- This dough is very versatile: It makes great hamentashen, but I also use it for Chanukah cookies. It can be colored, shaped by hand, molded, I’ve even frozen rolls of it and then just sliced and baked (with sprinkles, nuts, etc.)
- I like to use the oven-safe fillings from Baker’s Choice, but if you want to use jelly, try mixing it with ground nuts (then it doesn’t leak out). I’m not so into chocolate (& now my daughter is allergic) but from other baking I would try a mixture of:cocoa, sugar, powdered sugar, corn starch & oil. You’ll have to experiment with the ratios but it should work
- just to give proper credit, this recipe originally came from a Big Bird alphabet activity book that we had growing up. The recipe was on one of the first pages and a number of the letters had activities to do with it. I still have the book.
ENJOY!!!! And if anyone has any questions I’ll do my best to answer them