Hamantashen

"These are the traditional triangular filled cookies eaten for the Jewish holiday of Purim. They are shaped like the 3-cornered hat worn by the bad guy in the story, Haman. The Purim story is from the biblical Book of Esther. OK -- history aside, these are yummy cookies! I tried 5 different recipes for hamantashen this year, and this was by far my favorite. This recipe is ever-so-slightly altered from the original, which is by Flo Braker, pastry goddess. Edited to add: the traditional fillings are spiced prune (lekvar), poppyseed, and apricot. My kids' favorites are cherry and chocolate. Do whatever makes you happy!"
 
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photo by LilPinkieJ photo by LilPinkieJ
photo by LilPinkieJ
photo by LilPinkieJ photo by LilPinkieJ
photo by LilPinkieJ photo by LilPinkieJ
Ready In:
35mins
Ingredients:
10
Yields:
36 cookies
Serves:
18
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ingredients

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directions

  • Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
  • Sift flour, baking powder and salt.
  • In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
  • Add egg and mix 1 minute.
  • Mix in orange juice, vanilla and almond extracts.
  • Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
  • Divide the dough in half; it will be very sticky.
  • Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
  • Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
  • Using a floured spatula, pick up circles and place on prepared baking sheets.
  • Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
  • Place 1 1/2 inches apart on baking sheets.
  • Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
  • Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
  • Cool 5 minutes and remove to racks to finish cooling.
  • May be stored, airtight, for several days.

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Reviews

  1. These are very tasty little cookie pies. They are a bit of work, but fun to make. I added a few drops of orange extract to the dough too. I would like to make them again. Made and Reviewed for Photo Tag Game - Thanks :)
     
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