From Generation to Generation L’Dor Va’Dor: 100 Years of Cooking Temple Emanuel, Greensboro.
Recipe by Polly Strasser, submitted by Jen Strasser and Louise Van Schaack
photograph by Stacey Van Berkel
1 cup sugar
1½ sticks margarine
1 teaspoon vanilla
2 eggs
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons milk
Fillings: Jam, jelly, prune, or poppy seed are all available premade at the store
Preheat oven to 350°. Line a cookie sheet with parchment paper.
Cream together sugar and margarine. Add vanilla and eggs. In a separate bowl, mix together flour, baking powder, and salt, and add to the sugar-egg mixture, alternating with milk. Mix until a ball forms. Wrap the ball of dough in wax paper and refrigerate until cold.
Roll the dough out onto a cutting board and cut into circles. Add a filling of choice to the center of dough circles. Press edges of dough circles to form three-cornered hats. Place on parchment paper and bake until golden, about 10 to 15 minutes.
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