Purim Hamentaschen
Celebrate the festive joy of Purim with these classic, buttery Hamentaschen cookies, a traditional treat that everyone will adore. These triangular cookies boast tender, flaky dough made from a simple blend of all-purpose flour, cold butter, and a hint of vanilla, offering the perfect canvas for your choice of sweet fillings like fruit preserves, poppy seed, or chocolate. With their signature folded edges encapsulating the filling, Hamentaschen are as beautiful as they are delicious. Whether you're baking for a crowd or enjoying them at home, this recipe is easy to follow and yields 24 cookies in just under an hour. Perfect for Purim celebrations or anytime you crave a delightful homemade pastry, these cookies bring history, flavor, and fun into every bite.
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Ingredients
- 3 cups all-purpose flour
- 0.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups unsalted butter (cold, cut into pieces)
- 2 units large eggs
- 1 teaspoons vanilla extract
- 2 tablespoons cold water
- 1 cup fruit preserves or filling of choice
Directions
Step 1
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Step 2
Add the cold butter pieces to the mixture and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 3
In a separate smaller bowl, whisk together the eggs, vanilla extract, and cold water.
Step 4
Slowly add the wet ingredients to the flour mixture, stirring until the dough comes together. If it's too dry, add an additional teaspoon of water at a time as needed.
Step 5
Turn the dough out onto a lightly floured surface and gently knead it until smooth. Divide it into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour to chill.
Step 6
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Step 7
On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a 3-inch round cookie cutter (or glass) to cut out circles.
Step 8
Place a small dollop (about 1 teaspoon) of your chosen filling in the center of each circle. Be careful not to overfill, as it can cause the cookies to burst.
Step 9
To shape the Hamentaschen, fold the edges of the circle toward the center to form a triangle, pinching the corners firmly to seal the edges.
Step 10
Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
Step 11
Repeat with the remaining dough and filling, re-rolling scraps as needed.
Step 12
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Step 13
Remove the baking sheets from the oven and allow the Hamentaschen to cool for 5 minutes before transferring them to a wire rack to cool completely.
Step 14
Serve and enjoy these delightful Purim treats, or store them in an airtight container for up to 1 week.
Nutrition Facts
| Serving size | (1068.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3937.0 |
| Total Fat 160.2g | 0% |
| Saturated Fat 96.7g | 0% |
| Cholesterol 767.4mg | 0% |
| Sodium 1483.0mg | 0% |
| Total Carbohydrate 585.2g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 270.4g | |
| Protein 50.5g | 0% |
| Vitamin D 194.8IU | 0% |
| Calcium 168.9mg | 0% |
| Iron 19.9mg | 0% |
| Potassium 690.2mg | 0% |
Source of Calories