Hamentaschen

Cooking for Families

Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews’ deliverance from the detested Haman. When making cookies for the holidays you will want a tray of hamantaschen for your family and your Nanny Family. To make the perfect, golden-delicious hamantaschen use this recipe I found on BonAppetit web site.

You Will Need:

1½ teaspoons baking powder
¾ teaspoon kosher salt
4 cups all-purpose flour, plus more for surface
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
Date-Orange Filling, Honey-Nut Filling, Poppy Seed Filling, or 1½ cups jam or preserves
3½”-diameter cookie cutter

What to Do:

1. Whisk baking powder, salt, and 4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl until pale and fluffy, about 5 minutes. Add 2 eggs one at a time, beating to combine after each addition and scraping down sides of bowl.

2. Reduce speed to low and gradually add dry ingredients; mix until dough comes together. Divide dough in half and form into two ¾”-thick disks. Cover and chill at least 2 hours.

3. Place racks in lower and upper thirds of oven; preheat to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 30 minutes.

4. Roll out dough on a very lightly floured surface to about ¼” thick, dusting with flour as needed (use as little flour as possible). Cut out 3 1/2″ rounds with cutter and, using an offset spatula or bench scraper, transfer to 2 parchment-lined baking sheets. Gather up scraps, reroll, and cut out additional rounds.

5. Lightly beat remaining egg in a small bowl to blend. Working a few at a time, brush edge of rounds with egg, then place 1 1/2 tsp. filling in center. Fold sides up to make a triangle, pinching points gently to seal and leaving about 1″ surface of filling exposed.

6. Brush sides of folded dough with egg. Bake cookies, rotating baking sheets halfway through, until bottoms are golden brown, 18–22 minutes. Let cool on baking sheets.
Do ahead: Dough can be made 2 days ahead; keep chilled. Cookies can be made 2 days ahead; let cool and store airtight at room temperature.

References:
Recipe from BonAppetit
Photo by Stephanie Felzenberg