Hamentaschen (traditional Jewish cookies for the holiday of Purim)

Hamentaschen (traditional Jewish cookies for the holiday of Purim)

Committee meeting working lunch, 3/8/12 (Purim)

Purim is a Jewish holiday that commemorates when the Jewish people of long-ago Persia were saved from a plot to kill them. Hamentaschen are supposed to look like the ears of the villain in the story. Hamentaschen dough is soft and too sweet. Poppy seeds and prunes are traditional fillings, but you can use any jam or jelly, or get creative with chocolate, peanut butter, and more.

Adapted from Allrecipes

  • ½ cup (1 stick) butter, softened
  • ⅓ cup white sugar
  • 1 egg, divided between dough and egg wash
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour
  • scant ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • fillings of choice: jams, jellies, fruit butter, peanut butter, chocolate, and more

In a stand mixer or with a spoon by hand, cream together butter and sugar until thoroughly combined. Crack the egg into a small bowl and lightly beat it Add almost all of the beaten egg to the butter mixture, leaving a small amount in the bowl. Add orange juice and vanilla to butter mixure. Mix well.

In a small bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture and stir to combine. Cover dough and remaining egg and refrigerate at least 30 minutes and up to overnight.

Preheat oven to 375 degrees. Grease a large cookie sheet.

On a floured surface using a floured rolling pin, roll dough until ⅓” thick. Using a cup or cookie cutter, cut circles of dough about 3” in diameter. Place rounds on cookie sheet. Re-roll scraps and cut as many rounds as possible.

Place 1 teaspoon of filling in the center of each round. To fold hamentaschen, first pinch a corner on one side of the round. The, fold up the side opposite the corner and pinch to make a three-cornered cookie. Make sure the corners are well sealed. Brush or rub hamentaschen with remaining beaten egg.

Bake for 8-12 minutes, until dough is lightly golden.

Yield: 20-24 cookies

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