Jewish Purim Holiday Hamentashen Cookie Recipe
published by Cynthia Warshawsky on Mar 9, 2009
Traditional cookie dough hametashen with your choice of fruit or poppyseed filling; easy to follow cookie recipe that’s sure to please. Usually made for the Jewish holiday of Purim, these cookies are good year round and make a fun kitchen project for the kids.
Ingredients
- 1 stick of butter or margarine (1/4 lb.), softened.
- 3/4 cup sugar
- 3 eggs
- 2 cups flour
- 1-1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Canned poppyseed or fruit cookie filling; or make your own – recipe to follow.
Method
- Preheat oven to 375 degrees F.
- Beat butter and sugar until smooth. Add two of the eggs and beat to blend completely. Add flour, baking powder, and salt and blend completely.
- Put dough on floured board or counter top. Divide dough into three sections. Flatten one portion of dough by hand, then roll it out to about 1/2 inch thickness. Using a cookie cutter or drinking glass, cut into 2-1/2 inch rounds. Place 1 heaping teaspoon of filling in the center. Fold the dough on three sides making a triangle shape; pinch the pointy edges together. The filling should show through at the top.
- Put the hamentashen about an inch apart on a lightly greased cookie sheet. Beat remaining egg and brush the dough part of each cookie lightly (take your time with this step because it makes the finished cookies look lovely).
- Bake for about 10 minutes or until lightly golden. Cool and store in airtight container.
Homemade poppyseed filling:
- 1/2 cup black poppyseeds
- 1/2 cup milk or water
- 1 tablespoon butter, margarine, or veg. oil
- 1/4 cup raisins, soaked in a little warm water for 10 minutes until plump; drained.
- 1/4 toasted walnuts or pecans, chopped (optional)
- 1 tablespoon sugar or brown sugar
- 1/2 teaspoon vanilla extract
Combine ingredients in a saucepan and bring to a boil over medium heat, stirring until milk or water is absorbed and mixture begins to thicken. Remove from heat and cool before using.
