Hamantaschen | Classic Jewish Purim Cookies

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup raspberry jam (or your choice of filling)

Steps

1. 1 In a medium bowl, whisk together flour, baking powder, and salt.
2. 2 In a large bowl, beat butter and sugar until creamy. Add egg and vanilla, mixing well.
3. 3 Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
4. 4 Chill dough for 30 minutes.
5. 5 Preheat oven to 375°F. Line a baking sheet with parchment paper.
6. 6 Roll out dough on a floured surface to 1/4-inch thickness. Cut into circles using a 3-inch cookie cutter.
7. 7 Place a teaspoon of jam in the center of each circle. Fold edges over to create a triangle, sealing well.
8. 8 Bake for 12-15 minutes, or until edges are golden brown.
9. 9 Let cool on a wire rack before serving.

Nutrition

Tips

• Experiment with different fillings like apricot, prune, or chocolate.
• Ensure jam is not too runny to prevent overflow during baking.
• For a richer dough, substitute part of the butter with cream cheese.
• Keep an eye on the cookies towards the end of baking to prevent over-browning.

Storage

Store in an airtight container at room temperature for up to 3 days. Freeze unbaked dough for up to 1 month; bake from frozen, adding a few extra minutes to cook time.

Serving Suggestions

• Serve with a hot cup of tea or coffee.
• Pair with a scoop of vanilla ice cream for a delightful dessert.
• Enjoy as part of a Purim cookie platter.

FAQ