Recipe for Hamantaschen Cookies

July 12, 2018 12:04 pm Published by Grace Fabian Leave your thoughts

Hiya My Baking Buddies!

As most of you already know, I love to bake. I also love to share my love of baking, and my recipes – with all of you! Just recently I was making a fresh batch of Hamantaschen cookies, and since I’ve never blogged about them, one of my favorite cookies to bake at Christmastime, I wanted to pass the story along.

A Hamantaschen [Hah-muhn-TAH-shuhn] is a triangular cookie traditionally made for the celebration of the festival of Purim (information on Purim can be found HERE). It is something like a shortbread pocket, filled with a sweet filling – usually apricot, poppy seed, raspberry, or your favorite filling.

I usually bake these cookies at Christmas and give them as gifts. However, this past Christmas I didn’t present a plate of them to my chiropractors and I wanted to make up for this oversight. So, I made a fresh batch. Of course, I had to test them and give some to family and friends to test as well, before delivering them to office.

I like to use Baker Poppyseed Desert Filling. In fact, the recipe I used came from the inside of a label I saved.

Ingredients:

3 C sifted AP flour and extra, as needed

3 eggs

1/2 C sugar

1/2 C vegetable oil

1/2 C no-pulp orange juice

1/4 C margarine or butter, room temperature

3 Tbsp baking powder

1/2 tsp salt

1/2 to 3/4 tsp orange rind

5 oz poppy seed filling

strawberry, raspberry, or other fruit preserves

chocolate chips

To make this Hamantaschen recipe, stir flour, sugar, baking powder, orange peel, and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Add eggs and milk and mix until dough binds together. Knead dough in bowl 5 to 8 strokes or until smooth. Divide dough in half and wrap each piece separately in waxed paper or plastic wrap. Refrigerate 1 hour.

Preheat oven to 350° F. Grease 2 baking sheets and set aside. Roll out 1 piece of dough on lightly floured surface 1/4-inch thickness. Cut dough with floured 3-inch round plain cookie cutter. Spoon 1 teaspoonful poppy filling onto center of each circle. Bring 3 edges of circle together into middle of circle to form triangle. Pinch edges upward to make slight ridge, leaving small hole in center. Place on prepared baking sheets about 11/2 inches apart and brush with beaten egg yolk mixture. Repeat with remaining dough and filling. Bake 20 to 25 minutes or until golden brown. Remove from baking sheets and cool completely on wire racks.

Eat, yumm!

Until Next Time,

Grace

#gracelfabian #faithbyexample