Thanks to Norma for sending in this recipe. Purim, the Jewish holiday celebrated this Saturday evening through evening. Hamantashen are meant to remind us of the three-cornered hat supposedly worn by Haman, the villain in the biblical book of Esther that will be read in the synagogue.
Hamantashen are made from any kind of rollable cookie dough. Cut the dough into circles, then fill and pinch into a triangle shape so the filling shows through on top.
This Hamentaschen recipe comes from Grandma Rose. The cookie is based on a classic sour cream cookie— light and airy. It’s one of the few Hamentaschen recipes where you actually enjoy eating the cookie that surrounds the filling! I sometimes make the cookie dough and leave the rounds plain.
Makes 2-3 dozen.
- 1/2 cup butter or margarine
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup yogurt or sour cream
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 2/3 cups flour
- Cream butter and sugar together.
- Add liquid ingredients and mix thoroughly.
- Mix in dry ingredients.
- Divide dough in half and chill for at least 30 minutes in the freezer or 1 hour in the fridge. Can be kept in the fridge overnight, too, wrapped tightly to keep out the air. [Note: I store dough in a plastic, covered container.]
- Work with half the dough at a time, and keep the rest cool.
- Roll to about a 1/4 inch thick (6mm) and cut into 3-inch rounds (7.5 cm). A floured drinking glass rim works well.
- Fill the center with a teaspoon of your favorite topping (poppy seed, apricot, or chocolate with orange marmalade – my favourite!).
- Dampen the edges with water and then crimp to form triangles.
- Bake 8-10 minutes at 350 F° (180 C°). Check for a golden brown bottom to see if they are done — the tops will stay pale.
Thank you, Norma, for sharing! I welcome guest recipes from readers.
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