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Posted by on Mar 24, 2016 | 2 comments

A Hamantaschen How-To

A Hamantaschen How-To

Growing up, hamantaschen were my favorite cookies. I lived close to Holy Bagel on Masonic and Haight in San Francisco (this fabulous institution no longer exists). On my way to school most mornings, I would pick up one of their giant apricot hamantaschen and a cup of coffee at Holy Bagel. This was such a heavenly combination.

Hamantaschen is a popular cookie during Purim, a Jewish holiday. This year, Purim begins Wednesday and ends on Thursday – don’t worry, you still have time to make these delicious treats. My mom usually sends me a box of home made Hamantaschen every year for Purim. This year, I asked her to send me the recipe, so I could learn to make them. I love baking and enjoy adding new cookies to my repertoire.

The ingredients are pretty basic.

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Dry ingredients first:

  • 4 cups of flour
  • 1/2 cup of sugar
  • 2 teaspoons baking soda
  • 1 teaspoon orange zest
  • 1/2 teaspoon salt

Wet ingredients:

  • 4 eggs
  • 1/2 cup of oil
  • 1/4 cup fresh orange juice

Preheat the oven to 350 degrees. In a large bowl, sift all the dry ingredients together.

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Make a well and add the eggs.

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Add the oil and mix. Then mix in the orange juice. Knead until all the ingredients are incorporated and smooth.

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Put half the dough on a floured surface and roll out until 1/8 of an inch thick.

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Make circles 3 inch diameter. I used the lid of a mason jar.

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Put 1 teaspoon of apricot spread in the center of the cookie.

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Next fold over one side of the circle like this:

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Then, fold over another side and join them with a pinch like this:

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Finally, fold over the third side of the triangle, joining each corner with a pinch making a perfect triangle cookie.

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As an afterthought, I decided to make a few with chocolate chips to please my son.

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I placed my beautiful little cookies onto an ungreased cookie sheet and baked them at 350 degrees for 15 minutes.

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The first set came out like this. Not perfect! So, when I made the next round, I rolled the dough out thinner and I pinched each side of the triangle with extra care.

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This was the result, perfectly beautiful hamantaschen. Give it a try. They are delicious during Purim as well as the rest of the year!

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2 Comments

  1. Thanks! I geet these whenever I go to the Mediterranean Market! Glad to know how to make then!

  2. I love these! We always made them with apple butter. Smitten Kitchen just posted a version of these as well, which comes out really well.

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