| Ingredients |
| |
| 1 |
cup |
unsalted butter (2 sticks) - room temperature |
| ¾ |
cup |
sugar |
| 1 |
Tbsp |
vanilla |
| 2 |
each |
large egg |
| 1/3 |
cup |
fresh orange juice |
| 3 ¾ |
cup |
self rising flour |
| |
| 1 |
can |
poppy seeds filling ("Solo" - 12 ½ OZ.) |
| |
| powdered sugar |
| |
|
| Preparation steps: |
- Using a mixer beat the butter with sugar in a large mixing bowl.
Add vanilla, eggs and orange juice and continue to beat until texture is
mostly consistent. Gradually mix in 1 ¾ cup flour using the mixer.
- Using a spoon and eventually by hand, gradually add the remaining 2 cups flour.
Form a large ball of dough, and cover with plastic.
- Refrigerate for 1 hour to overnight.
- On floured surface roll out half of the dough to ~ 1/4 inch thick.
Cut out as many as 3-inch rounds as possible. (use a 3-inch cutter or a glass)
Remove scraps and add them to remaining unrolled dough.
- Put ½ teaspoon filling in center of each round and fold up edges to form
triangular cookies. Pinch corners together and leave filling unexposed.
- Place Hammen taches on a baking sheet.
- Continue to cut and fill the Hammen taches with the rest of the dough.
- Bake at 350F for 16 minutes on middle-top shelf until golden.
Alternative baking: bake at 325F 16-18 minutes
- Remove from oven. Sprinkle powdered sugar. Transfer to a cooling tray.
- Cool down to room temperature and store in a container.
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