Delicious Hamantaschen Recipes!
by Anna Shneyderman, Museum at Eldridge Street Intern
Purim is coming up- and what better way to celebrate than baking delicious Hamantaschen cookies?
Our cultural programs director, Hanna Griff-Sleven, recommended a traditional recipe for the sweet pastry. I also found some more quirky takes on Hamantaschen: cinnamon dulce de leche, chocolate ganache and salted caramel, savory caramelized onion and goat cheese, and a gluten free option.
I spent a weekday morning baking traditional Hamantaschen with my roommate Ellen (and our cat, Fred, who, in truth, didn’t help all too much but made an appearance or two in the kitchen.)
1 cup granulated sugar
3/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1/2 cup orange juice
5 1/2 cups all-purpose flour
1 tablespoon baking powder
1 cup fruit preserves, any flavor (we used raspberry and strawberry)
1. Preheat oven 350 F.
2. In a large bowl, beat eggs and sugar until light and fluffy.
3. Stir in oil, vanilla and orange juice.
4. Combine flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour.
5. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass.
6. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
7. Bake for 12-15 minutes or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.