Recipe - Hamentaschen (Yeast Dough)

4 cup Flour
One half pound Margerine
1 Cake yeast; (I think that's
1 packet or 2One fourth t.)
4 Egg yolks
4 tablespoon Sugar
One half pt Sour cream
One fourth cup Milk; (up to 1/2)

Source: My mother

Dissolve yeast in lukewarm water. Add eggs, sugar, sour cream. Add milk to
make 1 pt.

Mix flour and margarine. Add the yeast mixture. Beat until absorbed.

Refrigerate overnight.

Roll small pieces in flour. Roll out. Cut circles, fill, form hamentaschen.

Bake 2030 minutes at 350 on a greased pan.
NOTE: my mother filled these with a cheese filling made with the farmer's
cheese that we've talked about that I haven't seen in the stores since I
was a kid. They tasted just like cheese danish. I tried to make them once
years ago but they didn't come out like mom's.

Posted to JEWISHFOOD digest Volume 98 #027 by "Marsha " mlefko@dct.com
on Jan 15, 1998