Hamantaschen are the traditional treat of the holiday of Purim. These delicious cookies remind us of our sweet victory over Haman, a villain with a triangular shaped hat who attempted to kill the Jews of Persia. Hamantaschen cookies are traditionally filled with poppy seeds or jam.
Many years, Purim falls on the calendar close to St. Patrick’s Day, which provides a perfect opportunity to combine this Jewish cookie treat with some Irish-American-inspired flavors. I incorporated the flavor of Irish cream liqueur with a crisp chocolate cookie crust that gives way to a rich and creamy spiked center. (Though, as it turns out, Irish cream liquer has a very Jewish history, and was invented by a South African Jew.)
My take on the traditional Purim cookie is easy to make and pairs wonderfully with a cup of coffee, or any celebratory beverage you choose — including, fittingly, Baileys.
Notes:
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- The dough need to chill in the refrigerator for at least 1 hour, or up to three days and the assembled hamantaschen need to chill in the freezer for at least 30 minutes, or up to overnight, before baking. So you can begin making these up to four days ahead.
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Purim
Pronounced: PUR-im, the Feast of Lots, Origin: Hebrew, a joyous holiday that recounts the saving of the Jews from a threatened massacre during the Persian period.
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Does anyone know if anything would change if I roll the dough after it’s been refrigerated? Thanks.