How to Make Hamantashen Cookies (for Purim)

Purim is one of the most festive of all Jewish holidays. Since Haman was evil, it’s traditional to eat cookies that are shaped like Haman’s hat. Thus the name, hamantashen cookies.

Here's a great recipe that your family is sure to love. Now you can make hamantashen cookies for Purim or at any time of the year.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 bowls for cookie mixtures
• Rolling pin
• Greased cookie sheets
• Circle cookie cutter, or a circular drinking cup
• 3 eggs
• 3/4 cups sugar
• 1 teaspoon vanilla
• 3/4 cups butter or oil
• 3 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Plastic wrap
• Fruit preserves or another filling of your choice

1. Mix all of the dry ingredients (flour, baking powder and salt) in one of the bowls. Stir to blend these ingredients together.

2. Cream the sugar with the eggs and vanilla. Add the oil and mix well.

3. Gradually stir in the dry ingredients, mixing well after each addition.

4. Divide the dough into quarters. Use one quarter of the dough at a time. Wrap the other three quarters in plastic wrap and set aside until you use it.

5. Lightly sprinkle flour on your work surface. Roll out the dough until it’s about 1/ 4 inch thick.

6. 
   Cut out circles from the dough

   Cut circles out of the dough. You can use a circle cookie cutter, or dip the edges of a round coffee cup or drinking glass into a bit of flour and then cut the circles.

7. 
   Put the filling into the center area

   Place 1 teaspoon of filling into the center of the cookie.

8. 
   Fold the sides of the dough to form a triangel

   Then fold three sides towards the filling to form a triangle. Let the filling show through in that’s in the middle of the cookie.

9. Bake on a greased cookie sheet at 375 degrees for 25 minutes.

Tips & Warnings

• Traditional fillings include jellies, jams and poppy seed filling.

[irishr]

on 2/21/2008 i love Hamantashen. The cookie itself is not sweet, so you really appreciate the sweetness of the filling.

[arwen1964]

on 1/13/2008 Mmmmm! I love these. And your photos are very good. I really regret having lost our Mit Tahm cookbook.