In honor of Purim (Jewish holiday), I decided to bake some Hamantashen. Rather than hit up any family members for recipes, I went to the trusty Internet and found these.
- 1½ cups butter or margarine, softened
- 1 cup white sugar
- 2 eggs
- 6 tablespoons orange juice
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 4½ cups all-purpose flour
- 1 (12 ounce) can poppyseed filling
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- On a lightly floured surface, roll the dough out to ¼ inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
- Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
I’m not sure my family members have ever used orange juice in their hamantashen but they turned out awesome! Mine were a little under-baked, I think they could have used a little more flour. They were outstanding nonetheless.
So in my normal assessment, everyone loved these but my allergy princess. She would not even sample a single bite! To be honest, they were very time consuming and I’m not thrilled about working with dough in general. That being said, I’m sure I will make these annually. Hopefully Gabby will learn to love them!