Hamantashen are lovely cookies that can be a bit of a challenge to get the hang of making. These tasty morsels are made for the Jewish celebration of Purim. Since I’m not Jewish, I’ll not attempt to tell you the story, I’ll show how to make the cookies instead.
I have several Jewish friends so making these was fun and a nice surprise to give away.
Some basic notes, the cookies are cut out of circles that are folded into triangles to resemble hats. Who wore the hats, I’m not sure but they are part of the celebration.
Notice the direction say “folded” not pinched! For some odd reason if you pinch them, they open while baking; folded, they turn out perfect.
Here is what you need:
- 3 cups AP flour
- 1 Tablespoon baking powder
- 1/4 teaspoon kosher salt
- 6 ounces butter at room temperature
- (6 ounces or 1-1/2 sticks or 3/4 cup of butter)
- 1/2 cup granulated sugar
- 3 eggs
- 1 Tablespoon Vanilla extract
Pre-heat the oven to 400°F.
Mix the flour, baking powder and salt together in a bowl. Set aside.
In the bowl of a mixer, combine the soft butter and sugar with a paddle until incorporated, add the eggs, one at a time, mixing until the mixture is smooth, add the vanilla.
Add the flour mixture a third at a time to the butter, sugar and egg mixture, process just until the mixture is combined. Don’t mix it a long time as gluten will develop resulting in a tough cookie rather than a tender one.
Divide the dough in half and roll it out on a lightly floured surface.
Cut 3-4 inch circle, brush with egg wash, add your filling and fold the circles into triangles.
It is important to note do not pinch the corners, FOLD them!
Egg wash the outsides of the triangles and bake for 15-20 minutes, until the edges are golden brown.
Cool and sprinkle with confectioners sugar.
7 thoughts on “Hamantashen! Shortbread and Jam Filled Cookies”
The triangle shape is too awesome on these delicious cookies my friend 😀
I raid the fridge for all kinds of fillings, these are quite tasty too!
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Oh this would be perfect for all the homemade jam I have in my pantry!
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I haven’t had hamentashen for years. These look excellent 🙂
Thank you Tandy!