Cream the shortening with sugar. Add egg and continue until smooth. Add vanilla. Stir in the sifted flour, baking powder, and salt until a ball of dough is formed (a food processor is excellent for this).
Chill for 2-3 hours, or overnight. Preheat oven to 375 degrees.
Taking 1/4 of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut circles of dough with a drinking glass or round cookie-cutter. With your finger, put water around the rim of the circle. Fill with 1 tsp poppy-seed or nut filling and fold into three-cornered cookies. Press two sides together, and then fold the third side over and press the ends together.
Bake on a well greased cookie sheet for 10-16 minutes, until the tops are golden.
Originally Submitted
12/26/2018
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