I guess this post tells you how far behind I am between my cooking and posting, as Purim was quite a while ago. Sometimes having a day job and other responsibilities really gets in the way of my blogging! Hamantaschen are a traditional Purim cookie that represents Haman’s hat, pocket, or other feature depending on which story you grew up hearing. The best variety for these cookies comes not from the representation to Haman, but the fillings you can put in them! I made three different fillings for this batch.
I don’t make these cookies often, so I did pull out my copy of The Jewish Home Beautiful cookbook to make sure I made these just right.
RECIPE: Hamantaschen
Makes a Dozen Cookies
SUPPLIES NEEDED:
Mixer
Measuring Utensils
Pastry Board
Rolling Pin
Round Cookie Cutter
Baking Sheets
Small Spoons
Oven heated to 375
Spatula
Cooling Rack
INGREDIENTS:
2 Cups Flour
1 1/2 teaspoons Baking Powder
1/3 Cup Sugar
Pinch of Salt
Sprinkle of Lemon Peel Powder
2 Eggs
1/4 Cup Vegetable Oil
Apple Butter
Huckleberry Jam
Chocolate Chips
DIRECTIONS:
1) Begin by mixing together the dry ingredients, and then beat in the eggs and oil to create a dough.
2) Kneed lightly until a smooth dough is formed.
3) Roll out the dough until 1/8 of an inch thick on a pastry board.
4) Use a large round cookie cutter to cut out circles.
5) Lightly grease the baking sheet and lay out the rounds of dough.
6) Use small spoons to drop a small amount of filling into each cookie.
7) Fold the round cookies up into triangles with the filling in the center pocket.
8) Bake for about 20 minutes until golden brown, and then move to a cooling rack immediately.
While poppy seed is the traditional filling, I like to have fun with what I put in my hamantaschen. The huckleberry jam ones were my favorite, followed by the apple butter, and surprising the chocolate came in last. I guess sometimes fruit flavors are more delicious then chocolate (who would have thought that?).
Brownies and Beers...and Books! 