Hamentashen

As promised from my last dessert post, this next post is about Hamentashen!

Sure, Purim was a week ago, but Hamentashen could really be eaten year-round. I made these little goodies for the Oscar-watching event that took place last night. They are basically little pies/turnovers that are triangular in shape. The process is quite simple, that you make the dough, let it chill, cut out circles, add filling, and place on the cookie sheet. Then the forming of triangles and egg washing the outsides. I found the recipe in what has now become one of my favorite cookbooks, The Field Guide To Cookies.

2-2/3 cups all-purpose flour

1-3/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup softened unsalted butter or margarine

1/2 cup sugar

1-1/2 teaspoons lemon juice

2 teaspoons finely grated lemon zest

2 eggs

1 teaspoon vanilla extract

2 egg yolks, beaten, for egg wash

filling of choice

  1. sift flour, baking powder, and salt into a bowl and set aside
  2. in a stand mixer, beat butter, sugar, lemon juice, lemon zest, and eggs together for a couple of minutes; the batter should still be slightly lumpy
  3. add in the flour mixture and mix until combined
  4. divide the dough into pieces. roll out each piece of dough between two sheets of parchment paper about 1/8 inch thick
  5. chill dough (still between sheets of parchment paper) in refrigerator for 45 minutes until firm
  6. preheat oven to 350ºF. grease several cookie sheets
  7. take one piece of dough from the refrigerator. using a 2-1/2-inch cookie cutter, cut out cookies and place on sheets two inches apart.
  8. drop 2 teaspoonfuls of filling in the center of each circle. lift one side and firmly pinch each of the two corners. repeat this two more times, forming a triangular shape.
  9. in a small bowl, whisk egg yolks. brush the sides of each with the egg wash. bake 15 minutes or until browned, rotating sheets halfway through baking time.
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