Hi all! I'm planning on trying this recipe in the next hour or so and am hoping for insight on beating together the shortening and sugars as described in step 1. Should I soften or melt the earth balance buttery substitute before attempting to beat? Also any suggestions on how best to measure 1-1/3rd cup (assuming I don't melt)?
Many thanks in advance for the community support :-)
* 1-1/3 cup vegetable shortening or butter substitute (I like Earth Balance)
* 1 cup white or raw sugar
* 1 cup well-mashed banana
* big pinches salt
* 1 teaspoon vanilla
* 5-1/2 cups all-purpose flour
* Jam, Nutella, fruit butter or traditional filling
* 4 tablespoons water
(1) Beat together shortening and sugars
(2) Add in banana, water and vanilla, beat well. Don't worry if the mixture separates out here--it looks ugly but it works!
(3) Beat in the salt and flour to make a smooth dough.
(4) Form a ball, cover and chill for at least 2 hours.
(5) On a floured surface roll out to less than 1/8 inch thick.
(6) Cut 3-inch circles in the dough.
Note: It's good to work in batches as the dough softens quickly. You can gather scraps and re-roll them, but put them in the freezer or refrigerator while you deal with your circles.
(6) Dot a scant teaspoon of jam or filling in the middle of each circle.
(7) To make the traditional triangle shape: fold one side of the circle, then fold the next third so there is some overlap, then fold the last third. the jam center should still be visible.
Note: to keep them from opening up, instead of folding up and pinching sides together "up-side" to "up-side", use some of one edge (what used to be facing up) to fold OVER the other edge (what used to be on the bottom), then pinch.
(8) Place a few inches apart on parchment-lined cookie sheets (in case of runny jam) and bake at 375F for 12 or so minutes, until you can see some browning.
(9) Let cool before enjoying--the jam will firm up nicely (Nutella turns into a nice dense consistency too)