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Sunday, February 6, 2011


Hamentashen are a traditional cookie made for the Jewish holiday Purim, which is this weekend. I always make these with my mom every year, but this year we were apart for the holiday, so we each made them separately.
These cookies are shaped like triangles and are filled with a variety of traditional fillings, like poppy seeds, fruit jam, chocolate, etc. My family loves the poppy seed ones and I love the jam-filled ones… and sometimes I mix the jam with a little chopped chocolate. This cookie dough is so easy to make and I always have some kind of jam in the fridge, so whereas these are traditional for this time of year, I have been known to make these any month of the year.
Cookie Recipe
  • 1 stick of butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
Filling Options
  • Berry jam (strawberry, raspberry, cherry are my favorites)
  • Chocolate (I usually don’t do this alone, but add it to a jam filling)
  • Poppy Seed Filling (see below recipe)
Cream the butter and sugar, then add the egg. Sift the flour and baking powder in a separate bowl. Add a little of the flour mixture to the creamed mixture, beat a bit. Add the milk and the rest of the flour and vanilla and beat until incorporated. Roll the dough out 1/8 to 1/4 inch thick. Cut into rounds (about 2 1/2 inch in diameter), add the filling in the middle and form into triangles (by folding sides of the circle towards the middle), pinching the edges together.
Bake at 375 degrees for about 15 minutes, until delicately browned.
Poppy Seed Filling (courtesy of my momma)
  • 1/2 cup poppy seeds
  • 1/4 cup milk
  • 1/8 cup honey
  • 1-2 tablespoons orange marmalade
  • 1 tablespoon sugar
  • 1/8 cup dates
  • 1/8 cup raisins
  • 1/2 teaspoon lemon rind, grated
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 cup finely ground almonds
Chop dates and raisins in food processor.
In a saucepan, combine poppy seeds, milk, honey, marmalade, sugar and a pinch of salt. Cook over low heat until thick, about 10-15 minutes.
Add remaining ingredients and stir. Cool and use to fill cookies.

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