Delicious Hamantaschen Recipes!

by Anna Shneyderman, Museum at Eldridge Street Intern

IMG_0551

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.)

IMG_0491INGREDIENTS:

3 eggs
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)

 

DIRECTIONS:

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.

8. Enjoy!

IMG_0543

 

Categories: Uncategorized

Comments are closed.