(Midwest Coupon Clippers Admin. Amies Beautiful Daughter)
(traditional Purim cookie)
3 sticks of butter, cut into pieces
1 1/2 cup granulated sugar
2 teaspoons vanilla
2 eggs (I use egg beaters)
8 teaspoons milk
4 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
Jam filling of your choice (I use several different types in squeeze bottles)
- Cream shortening, sugar and vanilla with electric mixer. Add egg and beat until light and fluffy. Turn mixer to low and add milk. Sift together the dry ingredients in a separate bowl, add gradually to creamed mixture. Cover and chill for one hour.
- Preheat oven to 375. I use silpat mats on a cookie sheet for best results, but parchment works well too. I advise against greasing plain cookie sheets because the bottoms seem to either get gooey or burn.
- On a floured surface, roll chilled dough to about an eighth of an inch. Cut into circles with a biscuit cutter or drinking glass. Place on mat or parchment on cookie tray in batches of about ten or twelve for best results.
- Put a small (teaspoon-sized) dollop of jam in the center of each circle. Pinch the edges together so it’s a roughly triangular shape with the jam showing in the middle. Make sure there is no sagging on the sides or the jam will spill out. Pinch the corners shut and bake for 6-8 minutes or until jam is bubbling and bottom edge is getting a slight golden-brown tinge.
- Cool on mat and transfer to waxed paper or foil. These seem to get softer if they’re stored in a lidded container after the jam firms up.