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My best childhood friend Sarah had a Grandma Florence, so of course, she was also my Grandma Florence. She called us “Betty and Veronica” because Sarah was blonde and boisterous while I was dark and more quiet – but we were inseparable. My best friend’s mom HJ baked these hamantaschen every Purim. I remember the soft velvety texture and perfectly subtle sweetness of the cookie. Years later, HJ got diagnosed with celiac disease and stopped baking Grandma Florence’s Hamantaschen because it just wasn’t fun for her to watch everyone else eat. This year, I baked the recipe with Blends by Orly London Blend and they were absolutely identical in flavor and texture. Needless to say, Grandma Florence’s legacy lives on!
3/4 cup (150 grams) white granulated sugar (or a bit less sugar if you prefer a less sweet dough)
11 tablespoons (150 grams) Crisco or margarine/butter (use Crisco for crispier texture)
1 egg
3 tablespoons orange juice
1 teaspoon Gefen Pure Vanilla Extract
2 cups (360 grams) Blends by Orly London Blend
In stand mixer using the paddle attachment, mix sugar, margarine, egg, orange juice and vanilla extract together for one minute on low setting until well blended. Add Blends by Orly London Blend and mix for one more minute on medium until a thick dough is formed.
Refrigerate dough for at least 15 minutes.
Preheat oven to 375 degrees Fahrenheit and line a cookie sheet with Gefen Parchment Paper.
Take an amount of dough and form it into a ball about the size of a golf ball. On either a floured surface (or to save time, directly on a parchment-lined cookie sheet) use your hand to flatten the dough into a circle.
Fill center of dough circle with good quality preserves or prune filling and fold the dough into a triangle.
Bake for 15 to 20 minutes or until dough appears a very light brown in color.
For more gluten free recipes, videos, and baking tips visit blendsbyorly.com.
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