Wednesday, March 19, 2014

Hamentashen Recipe

Every year during Purim, my paternal grandmother makes Hamentashen (cookies). However, this year she wasn't up for it because of her health. But I really wanted Hamentashen, so I figured I'd make them myself. So this past weekend, my dad and I went to work baking our own (how many girls can say their dad helps them bake?!). We took two online recipes (one for the dough, one for the filling) and put them together. We were SO pleased with how they turned out, especially since we had never made them before! And, not to toot my own horn, but...I think I like them better than my grandma's...

For dough (for ~40 cookies)
·         4 eggs
·         1 cup oil
·         1 ¼ cup sugar
·         2 tsp. vanilla
·         3 tsp. baking powder
·         5 cups flour

For filling (for ~55-60 cookies)
·         3 cups dried prunes (pitted)
·         ~1 tbl. Lemon zest (the zest of one lemon)
·         1 tbl. Lemon juice
·         1/3 cup sugar

To prepare filling
1.       Put prunes in sauce pan and cover with water. Add lemon zest.
2.       Bring to a boil, then simmer for 10 minutes until soft.
3.       Save 1 tablespoon of the “juice” that the prunes are in, then drain the rest.
4.       Mix the prunes with that saved “juice,” the lemon juice, and the sugar. Blend together in food processor.
5.       Use immediately for hamentashen, or cool completely before refrigerating in a well-sealed container (stays good for 3 weeks).

To prepare dough
1.       Preheat oven to 350°.
2.       Mix together eggs, oil, sugar, and vanilla.
3.       Add baking powder. Gradually mix in flour, 1 cup at a time.
4.       Knead the dough until smooth.
5.       Roll out thin (1/4 inch) on a floured surface.
6.       Cut out circles with a drinking glass.
7.       Put a dollop (1/2 tsp.) of filling into the center of each circle.
8.       Fold in three sides over the filling to make a triangle with filling showing in the center.
9.       Bake at 350° for 15-17 minutes on a greased cookie sheet.

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