Hamantaschen Cookies

If you walk in to any good bakery in New York City, you will find these Hamantaschen cookies. They are traditionally associated with the Jewish holiday of Purim in the early Spring, however, it’s difficult to resist these tasty treats throughout the entire year. These cookies are soft with a slight crunch and a delightfully sweet center. You won’t be able to eat just one!

Hamantaschen Cookies

 

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Prep time

2 hours

Cook time

30 mins

Total time

2 hours 30 mins

 

Ingredients

• Dough:
• ½ cup vegetable shortening
• ½ cup unsalted butter
• 1 ½ cups sugar
• 2 eggs
• ¼ cup orange juice
• 1 tsp almond extract
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tsp baking powder
• 4 ½ cups flour
• Egg Wash:
• 2 eggs
• 4 tbsp sugar
• 2 tbsp milk
• Filling:
• Selection of store-bought fruit jellies, hazelnut-chocolate spread, dulce de leche, poppyseed paste

Instructions

1. Using standup mixer, combine first seven ingredients on low until a creamy yellow consistency.
2. In a separate bowl, combine last three ingredients.
3. Gradually add the dry ingredient mixture to standup mixer while on low.
4. A thick cookie dough will form.
5. Once dough is formed, shape into a ball, flatten into a disk shape and wrap with plastic wrap.
6. Refrigerate for one hour.
7. Whisk together eggs, sugar and milk in a small bowl to make egg wash.
8. Preheat oven to 350 degrees F.
9. After dough is chilled, roll out onto floured surface until it is about ¼ in thick.
10. Using a round cookie-cutter (about two inches in diameter), cut dough into circles.
11. Lightly brush each dough circle with egg wash.
12. Add a teaspoon of filling to center of each dough round and pinch three corners to form cookie.
13. Place on a parchment-lined cookie sheet and lightly brush with egg wash.
14. Repeat this process using remaining dough.
15. Bake cookies for about 10-12 minutes or until they begin to look golden brown.

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