Hamentashen Cookies for Purim


This dough is perfect for making hamentashens which are a favorite treat for the holiday Purim.
I am using a 3 inch circle cookie cutter. You can use any filling, from your favorite jam to chocolate
chips. My choice is a wonderful mixture of dried fruit and jam just like my mother used to make.

 

Finished Hamentashen Cookies

Dough
1 cup unsalted butter, softened
2/3 cup sugar
1 large egg
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoons vanilla
2 1/3 cups all-purpose floor

Filling
1 cup prunes, cut up
1 cup raisins
1 cup dried apricots, cut up
1/2 apricot jam (or other favorite jam)

 

Hamentashen Filling Ingredients

 

Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper.

In medium bowl mix filling ingredients and set aside. Using an electric mixer, beat butter and sugar
until fluffy and well blended.

Add egg, baking powder, salt, and vanilla until evenly incorporated.
Stir in flour until well blended. Divide the dough into 3 equal balls. Place each ball between large
sheets of wax paper. Roll out until about 1/4 inch thick, checking the underside frequently and
smoothing out any creases.

Keeping the wax paper in place, refrigerate dough for 20 to 30 minutes or until cold and slightly
firm but not hard.

 

rounds with filling

 

Working with 1 portion of dough (leave the rest refrigerated), gently peel away 1 sheet on wax
paper and cut out cookie shapes with your cookie cutter. Remove the scrapes of dough and then
with a wide spatula, carefully transfer the shapes from the wax paper to the cookie, spacing about
one inch apart.

Roll any dough scrapes between wax paper and continue cutting out cookies until all of the dough
is used.

If the dough becomes too warm to handle at any point, refrigerate again briefly.

 

filling in dough on a pan

 

Put 1 teaspoonful of filling on each piece, fold into a triangle pinching edges together.

 

folded dough with filling

 

Brush with beaten egg, egg yolk or egg white with a little water.

 

on a pan ready to go

 

Bake at 350 degrees for about 15 minutes or until golden brown.

 

Hamentshen Cookies Finished

Store in fridge for up to two weeks.
Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in the
Hartford, Connecticut suburb of Avon. Vicki has created celebrations all over the Connecticut
Valley and as far west as the Litchfield hills and south towards Danbury. She and her staff provide
services for small, intimate dinner parties and large, full-scale events such as weddings and
bar and bat mitzvahs. Vicki can be reached at www.plan-itvicki.com or by email at:
events@plan-itvicki.com.

 

Hamentashen Cookies for Purim
 
Author:
Recipe type: Dessert
Cuisine: Jewish
Serves: 24
Ingredients
Dough
  • 1 cup unsalted butter, softened
  • ⅔ cup sugar
  • 1 large egg
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1½ teaspoons vanilla
  • 2⅓ cups all-purpose floor
Filling
  • 1 cup prunes, cut up
  • 1 cup raisins
  • 1 cup dried apricots, cut up
  • ½ apricot jam (or other favorite jam)
Instructions
  1. Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper.
  2. In medium bowl mix filling ingredients and set aside. Using an electric mixer, beat butter and sugar until fluffy and well blended. Add egg, baking powder, salt, and vanilla until evenly incorporated.
  3. Stir in flour until well blended. Divide the dough into 3 equal balls. Place each ball between large sheets of wax paper. Roll out until about ¼ inch thick, checking the underside frequently and smoothing out any creases. Keeping the wax paper in place, refrigerate dough for 20 to 30 minutes or until cold and slightly firm but not hard. Working with 1 portion of dough (leave the rest refrigerated), gently peel away 1 sheet on wax paper and cut out cookie shapes with your cookie cutter. Remove the scrapes of dough and then with a wide spatula, carefully transfer the shapes from the wax paper to the cookie, spacing about Roll any dough scrapes between wax paper and continue cutting out cookies until all of the dough is used. If the dough becomes too warm to handle at any point, refrigerate again briefly. Put 1 teaspoonful of filling on each piece, fold into a triangle pinching edges together. Brush with beaten egg, egg yolk or egg white with a little water.
  4. Bake at 350 degrees for about 15 minutes or until golden brown.
Notes
Store in fridge for up to two weeks.
Nutrition Information
Serving size: 2 Calories: 146 Fat: 8g Saturated fat: 5g Unsaturated fat: 2g Carbohydrates: 19g Sugar: 9g Sodium: 18mg Protein: 1g Cholesterol: 28mg

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