Hamantaschen

Hamantaschen

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Hamantaschen

Hamantaschen

Everyone loves the classic Purim cookies, Hamantaschen. They are easy to make and are versatile. The traditional fillings are prune butter and poppy seed, but you can use any kind of jam or preserves.

INGREDIENTS

3/4 Cup Softened Unsalted Butter

1 Cup Sugar

2 Room Temperature Eggs

Juice of 1 Lemon

1 1/2 Teaspoons Vanilla Extract

3 Cups Unbleached Flour Plus Extra For Rolling Out

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

Fillings: Prune Butter, Poppy Seed Filling, Raspberry Jam, Apricot Jam

Preheat your oven to 375 degrees before ready to bake. In a large-size bowl cream butter and sugar until fluffy. Add eggs and beat well. Stir in lemon juice and vanilla. Mix together flour, baking soda, and kosher salt in a separate medium-size bowl. Gradually add flour mixture to butter mixture until combined. Wrap dough in parchment paper and put into a large-size plastic bag. Place in refrigerator for at least 1 hour. Remove from fridge. Flour a flat surface (counter or large cutting board). Roll out sections of dough on floured surface to about 1/8 inch thick. Use a round cookie cutter or a large glass to cut out circles that should be about 3 inches in diameter. Put 1 to 2 teaspoons of filling in center of circles. Make sure not to put too much filling in so that it doesn’t leak all over while baking. To shape into triangles, lift up right and left sides. Leave bottom down and bring both sides to meet at center above filling. Bring top flap down to center to meet the two sides. Pinch edges together. Place on parchment paper lined baking sheets 1 inch apart. Place in oven and bake 10 to 15 minutes until golden. Remember that each even heats differently so make sure to check at 10 minutes. Remove from oven and cool on baking sheet for 5 minutes before removing to wire racks to cool completely before serving. Makes about 30 cookies.

© Victoria Hart Glavin

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    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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