Hamentaschen are a traditional Jewish cookie; it is a triangular-shaped pastry filled with any filling you like. The more traditional fillings are prune and/or poppyseed filling. Jams and jellies have also become mainstays for some years. As the Jewish culinary world evolves, so do some of the fillings. Today you’ll find everything from chocolate spread to peanut butter and cookies n’ cream — pretty much as creative as you can get. I like to make some more traditional cookies and always like to experiment with new ones as well.
The recipe attached is a great cookie dough. Even if you are not making Hamentaschen, it is easy to work with and the consistency of the dough works well for any cut-out cookies, rolled cookies or jam cookies. This dough bakes up beautifully and into a tasty cookie, whichever way you choose!
I would love to see any and all of your baking with this recipe! Please share! Happy baking, everyone!
24-26 large hamentaschen (approximately two-by-two-by-two inches)
This is a great cookie dough recipe that can be used for cut-out cookies as well as Hamentaschen. I usually double it and make two types at once. The cookies freeze very well.
Melting chocolate: If you don’t have a double boiler to melt your chocolate, you can create your own by using a pot with rolling boiling water inside and a stainless steel bowl on top. Put your chocolate in the bowl and stir until chocolate is melted.
- 3 eggs
- 3/4 cup sugar
- 3/4 cup canola oil
- 1-1/2 teaspoons vanilla extract
- 3 cups flour
- 1 tablespoon baking powder
- pinch of salt
- 1 cup filling of your choice (I like to use apple or raspberry jam)
- 1 cup chocolate chips for melting
- 1 teaspoon canola oil
- rainbow sprinkles
1. Preheat over to 350 F.
2. In a large mixing bowl, beat eggs, sugar, and oil until smooth and yellow.
3. Mix in vanilla.
4. Using a hand mixer on low speed, combine dry ingredients until mixture forms a dough.
5. Roll out dough and use a circle cookie cutter or the bottom of a cup to make circles.
6. Place filling in the middle and gently pull up the sides, creating a triangle as you go.
7. Place formed cookies on a parchment-lined cookie sheet.
8. Bake for 10-12 minutes or until cookies are a light golden colour.
9. Melt chocolate with oil in a double boiler.
10. When cookies have cooled, dip one corner into the melted chocolate and into the sprinkles if desired.
These look fantastic together on a big platter. They are also a great hostess gift for parties around Purim time. Wrap them in a clear cellophane bag tied with colourful ribbon. They will brighten up any Purim table.