Happy Purim! I love this time of year – spring is coming, the weather is warming and cookies are in the oven. And honestly, who doesn’t love a good cookie!?!
Well, these are a specific kind of cookie: they’re triangular in shape and can be filled with any sweet filling (although, jam is my favorite!). I make these cookies every year and they have a ‘smell’ to them that reminds me of my childhood. So, it was a big deal for me to change it up this year. While this recipe isn’t drastically different from my mom’s recipe, there are enough changes in it for me to taste the difference.
I will say these are DELICIOUS. I do still prefer my mom’s, but these really are easy to make and so delicious, and you should definitely give them a try. My only question to you is, what’s your favorite filling?!!?? Let me know in the comments below!
Easy Hamantaschen Recipe
- 1 cup sugar
- 3 large eggs, room temperature
- 1/2 teaspoon salt
- 1 cup CORN or VEGETABLE oil
- 1/4 teaspoon baking powder
- 3 1/2 cups flour
- 1 small jar good quality strawberry jam or apricot jam
- In a large bowl, cream sugar and eggs together using an food processor* for two minutes, or until light and fluffy.
- Add salt and oil and beat again till creamy and well mixed.
- Mix flour and baking powder in (*add a little at a time to the wet mixture – this will be too stiff and sticky for a mixer, so keep using a food processor for this recipe).
- Divide the dough in half, wrap in waxed paper and chill for 3 hours – overnight.
- Preheat oven to 375 degrees.
- Once chilled, remove one of the dough halves and roll out on a floured board to about 1/8 inch thick. Add flour as needed. Cut into circles using a 3-inch cookie cutter and fill with about 1/2 – 1 teaspoon jam filling of your choice. Pinch three edges together into a triangle shape, leaving a small opening on top for the jam filling to show through. Gather the scraps and roll them out again. Cut circles. Repeat process again if needed until you’ve cut as many circles as you can from the dough.
Place on a parchment paper or silpat lined baking sheet. Bake for 13-17 minutes, or until golden brown. Let cool on a cooling rack before eating (filling will be hot!). Enjoy!