Hamantaschen are stuffed cookies in the shape of a triangle. The cookies can be filled with prunes, nuts, dates, apricot, apple, fruit preserves, cherry, chocolate or caramel. Basically anything you can think of can be stuffed into these cookies. The oldest known filling is poppy seeds.
Hamantaschen is Yiddish for “Haman’s pockets.” Hamantaschen are recognizable by their triangular shape. Why, you ask?
Hamantaschen are a reference to the villain Haman from the Book of Esther. Some say the cookies symbolize Haman’s ears, his three-cornered hat or pockets filled with money. For those of you who don’t know the story of Purim, here’s a quick summary of what happened:
Haman was the evil advisor to the king of Persia. He hated Jews. So naturally, he advised the king to have all the Jews killed. Fortunately, for the Jews, the king was madly in love with a Jewish beauty named Esther.
Hamans plans backfired when the king decided to make Esther his queen. Esther and her father Mordecai convinced the king that he should love all Jewish people since his new queen was a Jewess herself. Long story short, the king realized how evil his advisor had been and ordered Haman to be killed. Everybody drink.
This is my recipe for Hamantaschen cookies. They are pretty simple to make and really fun to eat. Wishing everyone a delicious and sweet Purim. Chag Purim to all!
First, gather your ingredients:
8 tbsp butter or margarine, room temperature
1/2 cup sugar
1 tsp lemon juice
3 tbsp orange juice
2 3/4 cups all purpose flour
1/4 tsp salt
1 cup filling of your choice
Now, let’s get started!
1. Using a mixer or food processor, combine sugar and softened butter and mix until evenly incorporated.
2. Slowly beat in the egg, followed by the lemon and orange juices.
3. In stages, add in the flour and salt. The ingredients should form a dough.
4. Remove dough from food processor and shape into a flat disk. Wrap in plastic wrap, making sure none of the dough is exposed. Refrigerate for at least 3 hours, or up to 3 days.
5. Remove chilled dough and let sit at room temperature for 20 minutes. Line 2 cookie trays with parchment paper and preheat oven to 375 degrees Fahrenheit.
6. Cut dough into quarters. Return all but one to the fridge, removing just before rolling.
7. Roll out one section to approximately 1/8-inch thickness. With a round cookie cutter or glass, cut circles from the dough.
8. Fill each cookie round with one tsp of filling of your choice. I recommend raspberry or apricot preserves.
9. Form the hamantaschen into triangles by folding up three edges and overlapping the edges onto each other. Seal corners with a drop of water. Repeat for the rest of the cut cookies. Collect scraps and form into a ball to refrigerate. Repeat until all dough has been used.
9. Bake for 15 minutes. Cool fully before eating or storing. Enjoy!
Check out this other recipe with GIFs: