Friday, March 17, 2006


Last Tuesday I wrote about Purim and mentioned I was making hamantaschen and that I would tell y’all about them today, Friday. Well a promise is a promise and here you go.

Originally uploaded by Teckelcar.

My hamantaschen are a combination of two different recipes from two different books. The cookie dough is from The International Kosher Cookbook, the 92nd Street Y Kosher Cooking School and the filling is from BETH ELegant Cooking, Temple Beth El Sisterhood Madison, Wisconsin.

The 92nd Street Y cookbook opens up with the following description for hamantaschen:
Literally translated, hamantaschen means “Haman’s pockets.” According to one legend, these pastries were baked to remind the Jews that this villain’s pockets were filled with bribe money. Others believe hamantaschen are shaped in a triangle to resemble Haman’s three-cornered hat. Whatever the story, they are traditionally made on Purim and filled with either poppy seed, prune or apricot filling.
Then it follows with the recipe for the cookie dough:
2/3 cup (1 1/3 sticks) butter or margarine, softened*
½ cup sugar
1 egg
3 tbl milk or water*
½ tsp vanilla or almond extract**
¼ tsp salt
2 ¾ cups all-purpose flour
2 cups Poppy Seed Filling, prune butter, apricot preserves (or in my case chocolate filling)
Using an electric mixer, cream the butter or margarine with the sugar until light and fluffy, about 5 to 10 minutes. Beat in the egg until well mixed. Add milk or water, vanilla or almond extract and salt, beating to mix well. Stir in flour until a dough forms. Form the dough into a ball and wrap in plastic wrap. Refrigerate the dough for at least 2 hours or overnight, until firm. When the dough is ready preheat the oven to 375. Divide the dough into four equal portions. On a lightly floured surface with a floured rolling pin, roll out a dough portion (One at a time, it is a good idea to put the other portions back in the fridge.) 1/8 inch thick. With a 2 to 3 inch round cookie cutter or glass, cut the dough into circles. Place 1 tsp of filling in the center of each dough circle. With fingers, pinch the dough circle together at 12, 4 and 8 o’clock to form a triangle. Place the triangles on a cookie sheet and bake 10 to 15 minutes until golden. Cool the cookies on wire racks.

This what the finished cookie looks like to give you an idea of how golden it should be.

Originally uploaded by Teckelcar.

I like just the edges to get nice deep color, any longer and the cookie is overdone.

*I, of course, use butter and milk, but if you want pareve cookies use margerine and water.
** I use almond extract, it marries particularly well with the chocolate filling.

Now for the chocolate filling. This recipe was credited to Sandy Dutch
6 oz chocolate chips
1/3 cup sugar
1 tbl milk
1 tsp butter
1tsp vanilla extract
1 egg, beaten
Combine all ingredients except egg in a small saucepan. Cook over low heat until melted (I use the microwave). Remove from heat; blend in egg.

Rebecca wanted to help, so I put her in charge of adding the filling.

Originally uploaded by Teckelcar.

She did a very good job and was very proud of her contribution.

These are a bit labor intensive, but are worth the effort.

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