Hamantaschen
A recipe for triangular Purim cookies
For more Hamantaschen recipes, check out The Nosher, MyJewishLearning’s food blog.
Wondering what are hamantaschen? Find out here.
The following article is reprinted with permission from The Jewish Holiday Kitchen (Schocken Books).
Ingredients
dash of salt
1 teaspoon baking powder
2 1/2 – 3 cups all-purpose flour
1 egg
1/2 teaspoon vanilla
1/2 cup sugar
poppy seed or nut butter, for filling
2/3 cup pareve margarine or butter
Directions
Cream the shortening with sugar. Add egg and continue creaming until smooth.
Add the vanilla. Stir in the sifted flour, baking powder, and salt until a ball of dough is formed (a food processor is excellent for this).
Chill for 2-3 hours, or overnight.
Preheat oven to 375 degrees.
Taking 1/4 of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut circles of dough with a drinking glass or round cookie-cutter. With your finger put water around the rim of the circle. Fill with 1 teaspoon poppy-seed or nut filling and fold into three-cornered cookies. (Press two sides together, and then fold the third side over and press the ends together.)
Bake on a well-greased cookie sheet 10-16 minutes, until the tops are golden.
