Please RSVP to Deb Harris, hdebharris@comcast.net, or 630.263.4950 by February 20th

Ellen Simsohn’s HAMENTASHEN DOUGH

2 sticks butter (1 cup) 

2 cups sugar

3 eggs (large) See note below

1 tsp vanilla

4 cups flour

½ tsp salt

1. Beat butter, sugar, eggs and vanilla together in large bowl.

2. Add salt and flour.  The dough will be stiff.  Important Note:  If the dough is quite sticky, add small amounts of flour until it is no longer sticky.  

3. Shape the dough into 6 logs.  Wrap each log in plastic wrap; put the wrapped logs into a couple of gallon zip lock bags.   If you are making the dough just a day or two before it is going to be used, simply refrigerate the dough.    If you are making the dough more than a day or two in advance, put the zip lock bags into the freezer.    Remove them from the freezer and put them into the refrigerator the day before they are going to be used.

Note:  I found out that if I used extra large eggs rather than large eggs, I had to add quite a bit of extra flour!