The one tradition my family has kept once a year is making hamantaschen cookies from scratch
These beauties have a light sweet dough and endless filling possibilities. The true test is trying not to eat all the fillings up while your trying to make them…
For the dough mix 2 3/4 cup flour, 1/2 cup of sugar, 1 tbsp baking powder, 1 tsp orange peel, and 1/2 tsp salt in a large bowl. Add in one stick of cut butter, canola oil, and water. Then mix in 2 beaten eggs and 2 tbsp of milk. Once the dough binds together knead until smooth. Divide the dough in half and wrap both portions in wax paper. Refrigerate for at least an hour before baking or overnight.
When your ready to bake flour your surfaces, or entire kitchen table, to allow for plenty of rolling pin room.
Roll up your sleeves, flour your hands, and get down to business. Roll out the dough, you might want to knead it for a quick second first, then with a 3 inch round cookie cutter cut out as many circles as you can.
Take the leftover dough, knead it back into a ball, then start all over again. Making as many hamantaschens as you can.
You can fill a hamantaschen with almost anything, which is the pure beauty of this tasty cookie. A traditional filling is poppy seed, but we also use an array of fruit spreads, peanut butter, and chocolate chips. Next year I’m throwing nutella into the mix, I smile just thinking about it!
To fold the hamantaschen you fold three sides of the circle as shown, making sure to pinch the ends.
When your ready to bake preheat your oven to 350 degrees and place hamantaschens on a greased or lined baking sheet. Bake for 20 minutes then take out and let cool.
A perfect example of what happens when your corners are not properly pinched…
2 3/4 cups flour
1/2 cup sugar
1 tbsp baking powder
1 tsp grated orange peel
1/2 tsp salt
1 stick of butter
1/4 cup canola oil
1 1/2 tsp water
2 tbsp milk
assorted jellies, nut spreads, and chocolates. Get creative and make up something new!
Click here for the history behind the treat.