Hamantaschen (Jewish Shortbread Cookies)
UPDATE 2016: with new pictures, a video, and new filling idea!
adapted from the Jewish Holiday Kitchen
Makes about 36
2/3 cup pareve margarine or butter
1/2 cup sugar
1/2 teaspoon vanilla
2 1/2-3 cups sifted unbleached all-purpose flour
1 teaspoon baking powder
Dash of salt
- Cream the shortening with sugar (we do this in the mixer) until the sugar is totally incorporated into the butter. You will know it's ready because the mixture won't be grainy. Add egg and continue creaming until smooth.
- Add the vanilla. Stir in the sifted flour, baking powder, and salt until a ball of dough is formed
- Chill for 2-3 hours, or overnight.
- Preheat oven to 375 degrees.
- Taking 1/4 of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut circles of dough with a drinking glass or round cookie-cutter.
- Prepare your fillings by mixing poppy seeds with honey, sesame seeds with honey, or chipping chocolate. I also like to make jam filled cookies. It helps if you microwave the honey for about 15 seconds before mixing with the poppy seeds or sesame seeds.
- Fill with 1 teaspoon filling and fold into three-cornered cookies. (Press two sides together, and then fold the third side over and press the ends together.)
- Bake on a well-greased cookie sheet 10-16 minutes, until the tops are golden.
|Creamed butter and sugar|
|Stop when it looks like this, don't overmix the dough!|
|Sesame and honey is my new favorite filling|
|Raspberry jam and chocolate chip fillings are good too|
|Best enjoyed with Manischewitz wine.|