I know I’m late. Too late! But I did make these festive cookies and figure that you can save the recipe for next year – or make them anytime since they are so yummy. I cannot stop nibbling. I’ve never really tried to make or eat hamantaschen. Always thought they looked dry and unappealing. But this year I decided to try because many readers asked for a good recipe. The first two recipes I tried fell and spread and turned into a gooey mess. This recipe worked – most of the cookies remained folded and pretty – although I did lose a few (you can see them below). And I’m not sure why. But Sylvie and I had a lot of fun folding, filling and pinching them. The dough is a simple cookie dough but it hits the spot. Fill them with all kinds of jam and you have yourself a truly tasty treat. I loved loved loved my passion-fruit jam although no one else in my family did. Too tangy apparently. They liked the plum cherry best. Sylvie’s softball team came over today for their first practice and gobbled the whole tray up in less that 3 minutes. I asked Rob if they liked the cookies and he said he had no idea – that he turned around to have one and they were all gone. I can only assume good. Enjoy-
hamantaschen (from Flo Braker’s Baking For All Occasions):
3 cups all purpose flour (13 3/4 oz)
2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, room temp
1 cup sugar
1 large egg
1/2 cup fresh orange juice
1 teaspoon pure vanilla extract
various jams and jellies
Preheat the oven to 350 degrees. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
With the paddle attachment of your mixer (or hand held beaters) beat the butter and sugar for a few minutes on medium speed until smooth and creamy. Scrape down the bowl, and mix again. Reduce the speed and add the egg and then the orange juice and vanilla. The mixture may look curdled. Scrape and mix again.
On the lowest speed, add the flour mixture in 3 additions – and mix until the dough just forms a ball. You can also remove and finish by hand if necessary.
Divide the dough in half and place one half of the dough on a lightly floured work surface – and lightly flour the top as well. Roll the dough into about a 13 inch circle, working from the center out. The dough should be about 1/8 inch thick (or thin!) With a 3 inch round cutter or the top of a glass or can, cut out circles and place on a parchment lined baking sheet.
Lightly wet the outside of the circle of dough with water. Gently place about 1 1/2 teaspoons of jam in the center. Bring the edges on 2 sides of the circle together over the filling, leaving about 1/3rd of the circle open. Pinch 2 sides together and then fold the open flap inward to meet the 2 edges and pinch all of the edges together firmly.
Repeat with the second half of the dough. And then repeat with all the scraps.
Bake until golden brown on the bottom – for about 13 -15 minutes. They will soften in an airtight container and remain somewhat crunchy in a cookie tin. Both are good!