What exactly is a Hamantashen? Well, for those of you who have never experienced the delight of eating a Hamantashen, it is a triangular shaped cookie traditionally eaten on the Jewish celebration of Purim. The cookie itself is a perfect combination of the sugar cookie and the shortbread cookie. I like to fill my Hamentaschen with jams such as raspberry, boysenberry, and apricot. However, other traditional fillings include poppy seed, chocolate, dates, and even cheeses. Really you can fill it with whatever floats your boat at the time! For Purim this year, I made my dad’s favorite kind, APRICOT. You cannot possibly eat just one, don’t say I didn’t warn you!
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla
For the filling:
- 1 jar of Apricot preserves (or jam or your choice)
- Mix all of the cookie ingredients together to form a soft dough. You may find it necessary to add a little more flour. My last batch was a little on the sticky side. If the dough is too soft to handle, let it chill in the refrigerator for about 30 minutes.
- On a floured surface, roll out the dough to about a 1/8 inch thickness. Using a circular cookie cutter or a drinking glass, cut the dough into about 3 inch diameter circles.
- Spoon a little of the apricot preserves into the center of each circle. Fold up the sides of the circle to form a triangle. Pinch the corners together and smooth the dough with your fingers. Be gentle these cookies are delicate before they are baked! If the corners will not stay together, wet the tips of your fingers and pat each corner lightly.
- Bake the cookies at 375 degrees on a non-stick cookie sheet. These cookies are tricky to bake so watch them carefully! I usually put them in for about 12 minutes, but I like mine a little crispier on the outside.