Oznei Haman or Hamentashen or Jewish Tricorn Cookies
Celebrate the festive spirit of Purim with these delightful Oznei Haman, also known as Hamentashen or Jewish Tricorn Cookies! These buttery, shortbread-like treats are beautifully shaped into iconic three-cornered pastries, each filled with your choice of poppy seed filling, fruit jam, or luscious chocolate spread. With their light, crisp edges and generous pockets of sweet, gooey filling, they’re as delicious as they are symbolic. This recipe is perfect for both beginners and seasoned bakers, featuring an easy-to-handle dough that comes together effortlessly and bakes to golden perfection in just minutes. Whether you’re crafting a batch for a holiday celebration or an everyday indulgence, these versatile and customizable cookies are sure to delight. Try pairing them with tea or coffee for a truly satisfying treat!
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Ingredients
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 1 tablespoon Milk (optional, for dough consistency)
- 200 grams Poppy seed filling, fruit jam, or chocolate spread
Directions
Step 1
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Step 2
Add the egg and vanilla extract to the bowl and mix until well combined.
Step 3
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. If the dough is too crumbly, add 1 tablespoon of milk to bring it together.
Step 5
Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
Step 6
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 7
On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch (3 mm).
Step 8
Using a round cookie cutter or a glass, cut circles approximately 3 inches (7-8 cm) in diameter.
Step 9
Place 1 teaspoon of your chosen filling (poppy seed, jam, or chocolate spread) in the center of each circle.
Step 10
To form the tricorn shape, fold one side of the circle toward the center over the filling, then fold the second side to partially overlap the first, and finally fold the third side, pinching the edges together to seal the corners. Ensure the filling is visible in the center.
Step 11
Transfer the formed cookies to the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
Step 12
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Step 13
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 14
Enjoy fresh or store in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (696.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2769.6 |
| Total Fat 148.6g | 0% |
| Saturated Fat 64.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 475.4mg | 0% |
| Sodium 1184.3mg | 0% |
| Total Carbohydrate 336.5g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 151.8g | |
| Protein 48.6g | 0% |
| Vitamin D 61.3IU | 0% |
| Calcium 297.3mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 741.5mg | 0% |
Source of Calories