Grandmas Hamantashen Cookies Recipes

GREAT-GRANDMOTHER BUBBIE'S HAMANTASCHEN

Steps:

• Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass.
• Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

HAMANTASCHEN-COOKIES (HAMAN'S HATS)

Steps:

• Hamantaschen are the traditional cookies of Purim, a festive holiday on the Jewish calendar.
• Grease cookie sheets.
• In large bowl, beat eggs slightly.
• Add sugar, orange peel and margarine; beat until mixture is light and fluffy.
• Lightly spoon flour into measuring cup; level off.
• Add flour; mix well.
• Cover with plastic wrap; refrigerate 1 1/2 hours for easier handling.
• Heat oven to 350°F.
• On lightly floured surface, roll out 1/4 of dough at a time to 1/4-inch thickness.
• Keep remaining dough refrigerated.
• Cut with floured 3-inch round cookie cutter.
• Place 1 inch apart on greased cookie sheets.
• Spoon heaping teaspoonful poppy seed filling on center of each circle. Moisten edges of dough circles with water.
• Shape into triangles as shown in diagram, folding 3 sides in without completely covering filling; pinch corners to seal.
• Bake at 350° for 8-12 minutes or until edges are light golden brown.
• Cool 1 minute; remove from cookie sheets.

GRANDMA'S HAMANTASHEN COOKIES

Steps:

• pre-heat oven to 375'F.
• cream butter and sugar.
• add eggs one at a time.
• beat well.
• add vanilla and orange juice.
• add flour and baking powder (and salt if needed).
• mix until the dough can form a ball.
• roll dough on a well floured board to about 1/8inch thick.
• cut into 3inch rounds.
• place about a teaspoon of filling in the center of each round.
• pinch dough upward in three places at the outer edge to make the traditional three-cornered hat shape.
• bake for 15-20 minutes on greased or parchment lined baking sheet until slightly golden brown.
• remove from pan and let cool on a cooling rack for at least 10minutes.

CHERRY HAMANTASHEN

Steps:

• 1. Cream margarine in mixer bowl. Add sugar and beat till fluffy. Beat in egg, lemon peel, and vanilla. Add in flour and salt. Beat in water a few drops at a time until dough starts to come away from sides of bowl. Place dough in a 2-quart size bag and form into a flat disk. Refrigerate for a minimum of 2-3 hours and maximum of 2-3 days.
• 2. Roll out dough flat about an 1/8-inch thickness on a lightly floured surface. Using a round cookie cutter or the top of a cup, cut out circles. (make sure the circles are big enough to hold the filling) Spoon 2 cherries and a little bit of filling onto the dough circles. To fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand. Slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle. Bring all fingers (with dough) together to form a triangle and try to pinch close. Repeat this process with remaining circles and dough.
• 3. Place on a cookie sheet lined with baking paper. Sprinkle a small amount of sugar on top of each one. Bake at 350°F for 12-15 minutes or just starting to turn pale golden.

HAMANTASCHEN

Steps:

• In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light in color and fluffy, 3 to 4 minutes. Add orange zest, orange juice, vanilla extract, and 2 eggs, one at a time, scraping down the sides of the bowl when necessary
• Sift together flour, baking powder, and salt. With the mixer on low speed, slowly add to butter mixture until just combined. Divide dough into thirds. Wrap tightly in plastic, and refrigerate for at least 1 hour.
• Heat oven to 350 degrees. Remove one-third of the dough from the refrigerator at a time. On a liberally floured surface, roll dough to a 1/8-inch thickness. With a 3-inch fluted round cutter, cut out as many circles as possible, and place on a prepared baking pan. Chill until firm, about 30 minutes.
• Meanwhile make the poppy-seed filling: Grind poppy seeds in a food processor. Place seeds in a medium saucepan. Add milk and honey. Cook over a medium-low heat until thickened, stirring occasionally, about 20 minutes. Add raisins and lemon zest. Remove from heat. Cool completely before using.
• Remove chilled circles from refrigerator. Place each filling into a medium pastry bag fitted with a coupler. Pipe 2 teaspoons of filling into the center of each circle. Whisk together remaining egg with 1 teaspoon of water. Brush edges with egg wash. Fold in sides to form a triangle. Pinch dough to enclose the filling.
• Bake the cookies in the center rack of the oven until golden, 12 to 15 minutes. Cool cookies on baking sheets for 5 minutes; then transfer to wire racks to cool completely.