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Step 2. Beat ¾ cup (1½ sticks) unsalted butter, room temperature, ½ cup (100 g) granulated sugar, and ½ cup (55 g) powdered sugar in the bowl of a stand mixer fitted with the paddle attachment.
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Preheat oven to 375°F.Whip margarine, sugar, and nectar. Add dry ingredients and combine to form a soft dough. Chill the dough (should feel like fresh play dough consistency) for at least 1 hr. Form thin circles of cookie dough on a greased cookie sheet (use the bottom of a cup or a round cookie cutter).
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Moisten the edges of each circle with a little cold water and shape triangles; be sure to pinch the three corner seams tightly closed. Step 9. Arrange hamantaschen on cookie sheets and place in refrigerator for 30 minutes to an hour before baking. Step 10. Preheat oven to 400 degrees.
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Mix until well blended. Roll out 1/4 of the dough at a time on a lightly floured surface until 1/8 inch thick. Cut dough into 2 1/2 inch circles. Place 1 teaspoon of fruit filling in center of dough. Draw up 3 sides of circle up to form a triangle. Pinch edges together, moisten edges with water if needed. Place on lightly greased cookie sheet.
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2 1/2 cups flour. Jam, chocolate spread or desired filling. Directions: Cream together sugar, oil, eggs and vanilla. Slowly add flour and baking powder. Mix together. The dough might be crumbly, use your hands to smooth it out and combine it. (if the dough is sticky add an additional 1/4 cup flour) Roll out dough on floured surface (about 1/4.
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Brownie Hamantaschen Filling. Box Duncan Hines brownie mix (see notes) 1/3 C water 1 Egg 1/3 C oil (I used extra light olive oil, vegetable or canola oil work too) Chocolate Hamantaschen Dough. 2 Eggs 2/3 C Sugar 1/4 C oil (I used extra light olive oil, vegetable or canola oil work too) 1 t vanilla sugar
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In a separate pot, boil water. Pour boiling water over the prunes. Step 3. Cook the prunes on medium heat for 20 minutes. Turn heat off, cover, and let them sit overnight in the pot on the stove. Step 4. The next morning, beat the prunes in a mixer on low until they form a smooth mixture, with no pieces of skin visible.
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In a large bowl mix together all ingredients to form a stiff dough. On a lightly floured surface, roll out the dough to ⅛-inch thickness. Using a round cookie cutter/biscuit cutter/ round drinking glass cut out circles and place them onto prepared cookie sheets. Put a teaspoon of filling in the center of each circle.
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Ruthenberg. Brian. ( Left side) ― [ Caliper] Ruthenberg, USA, Handmade, 03 ―. Artisan: Brian Ruthenberg started to carve pipes in 2001 on part time. In 2005 he went fulltime at making high grade pipes. Until Oct 2002 pipes are stamped "BAR" (carver's initials). Early grading (canceled in 2002) (ascending): 04, 03, 02, 01, 00. Semi.
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Add egg, milk, vanilla and lemon zest until mixed thoroughly. Sift together the flour, baking powder and salt. Add dry mixture to wet mixture until incorporated. Note: If the dough is too soft, increase flour amount by a few Tbsp at a time until firmer. Form dough into a disk and cover with plastic wrap.
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Instructions. Preheat oven to 350. Line a cookie sheet with parchment paper and set aside. Melt the chocolate (preferably double boiler style) and set aside to cool slightly while starting the dough. In the bowl of an electric mixer, beat together the margarine and sugars on a medium speed, until creamy.
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to bake hamantaschen for Purim. Ingredients: 1 box Duncan Hines Golden Yellow Cake Mix; 2 cups of canned pie filling, any flavor; 1 cup all-purpose flour; ¼ cup vegetable oil; 2 eggs; 2 Tbsp. water; Directions: Preheat the oven to 375ºF. Grease cookie sheets. In a large bowl, mix together the cake mix and flour. Stir in the eggs, oil and.
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Save Time Without Sacrificing Taste: Try Working Mom's Hamantaschen with Duncan Hines Cake Mix Today! Busy moms and baking enthusiasts alike will love Working Mom's Hamantaschen with Duncan Hines! These traditional Jewish pastries are filled with delectable fruit or poppy seed filling, and made with the convenience of Duncan Hines cake mix.
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First, grasp the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle. Grasp the right side of the circle and fold it towards the center, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle.
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Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets with cooking spray. In a large bowl, mix together cake mix and flour. Stir in eggs and water to form a stiff dough. On a lightly floured surface, roll dough out to a thickness of 1/8 inch. Cut dough into 3-inch-diameter circles and place 2 inches apart onto the prepared.
