Every year I feel like Purim just kind of creeps up on me. Every year I feel like I am a day late and a dollar short on making Hamentaschen. BUT NOT THIS YEAR! Here I am, a couple days before and I am on top of my game, friends!
Funny thing is, I was so excited to make Hamentaschen this morning I started making them without having my coffee first. Dude. For me, baking without coffee is like skiing without skis (I guess I'd have to learn to ski first, but you pick up what I'm putting down). Why? With baking, you need to have exact measurements. Cooking can be a little of this, a little of that. Much more flexibility.
Why am I bringing this up? Ha. So, I'm playing around with a recipe and in my head I'm all, "3/4 a cup of butter, 2 1/4 cups of flour, etc" I cream the butter and sugar and eggs and vanilla. I sift my dry and pour them in. Until I realized I put 3/4 a POUND of butter in the recipe. There I was, staring at my dough being all, "uh...this looks mighty creamy for a dough...oh shi...." Yeah. So rather than toss it (because wasting sucks), I went ahead and added another egg, another teaspoon of vanilla, a little more sugar, and sifted and added more dry ingredients.
How thankful am I that I now have about 50+ hamentaschen (probably would have been about 70 + but I made a hamentaschen tart, haha I got sick of folding them!) on my hands (local peeps, please tell me if you want any). ANYWAYS.... The recipe came out great and hope you have a fun day and night celebrating if you do!
Hamentaschen for DAYS
Serves: upwards of 36 2" cookies
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 a cup of room temperature butter (1.5 sticks)
- 2/3 cup of granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2/3 cup of sugar
Sift together flour, baking powder, and salt in a medium bowl and set aside
Cream together the butter and sugar using a stand mixer with a paddle attachment if you have one, otherwise a handheld mixer will do fine. Add your egg and your vanilla and mix until creamy and combined. Slowly add in the sifted dry ingredients and stir until combined.
Knead the dough ever so gently until you make a dough that is not crumbly or dry. You may need to use about a tablespoon of water to get the right texture- add this slowly if you do.
Shape the dough into a disk and wrap with plastic wrap. Place into the refrigerator for 2 hours, or longer, that's fine also.
When you're ready to assemble, preheat oven to 350 degrees.
Lightly flour your workspace and get your fillings ready along with a rolling pin.
Roll out your dough so that it is about 1/4" thick. Listen, I am just guessing here. Some of mine were thinner than that and they came out JUST FINE, but if you do make them on the flatter/thinner side, you need to watch them in the oven so they don't get too crispy.
Once the dough is rolled out, using a 2" round cookie cutter, cut out all the rounds, re rolling all the scraps. Place about 1/2-1 tsp of your filling of choice* on the center of each circle.
To make the Hamen shape, pinch two sides of the circle to make the top of the triangle, and then do the same on the sides.
Bake in a preheated oven for a total cooking time of 20-25 minutes, depending on thickness. I rotate the pans half way through to ensure even baking because my oven is funny like that.
* Fillings to consider: Solo brand poppy seed pie filling, tempered semi sweet chocolate, raspberry, strawberry, or apricot jam, or even nutella would be the bomb.