Jewish Hamantaschen cookies are shaped like a three-cornered hat representative of Haman's hat and eaten for the Purim holiday. Purim is celebrated annually according to the Hebrew calendar on the 14th day of the Hebrew month of Adar (Adar II in leap years), and usually falls in February or March. Hamantaschen are traditionally filled with apricot, prune or poppyseed filling and, these days, even chocolate and other fruit fillings. This recipe is from Fran Zacharias of Munster.
You might be interested to know How I Learned to Cook Jewish Food.
Makes at least 2 dozen Jewish Hamantaschen Cookies
You might be interested to know How I Learned to Cook Jewish Food.
Makes at least 2 dozen Jewish Hamantaschen Cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients:
- 1 cup sugar
- 1 1/3 cups (2 sticks + 5 1/3 tablespoons) margarine
- 2 large eggs
- 6 tablespoons water
- 1/2 teaspoon vanilla
- 4 cups all-purpose flour
- Fillings of choice
Preparation:
- Cream together sugar and margarine. Add eggs and cream until smooth. Stir in water and vanilla. Add flour, mixing until dough forms a ball. Wrap in plastic and refrigerate a few hours.
- Heat oven to 375 degrees. Line baking sheets with parchment paper. Pinch off walnut-size pieces of dough and roll into a ball. Press ball between two pieces of waxed paper. Place about 1 teaspoon of filling,
, in center of circle of dough. Pinch to form a three-cornered hat. Bake about 15 minutes or until just starting to brown. Cool completely on a wire rack.
