Hamentashen Recipe
Triangle shortbread cookies filled with sweet fillings.
Servings 32 medium cookies
Ingredients
- 3 cups AP Flour (360g)
- 1 TBS Baking powder
- 1/2 cup Sugar (100g)
- 2 Sticks Unsalted butter, soften. (225g)
- 2 large Egg yolks
- 4 TBS Sour cream (60g)
- 1 TSP Vanilla ext.
- 1 Cup Nutella, poppy seeds filling, or jam for filling
- 1/4 Cup Powdered sugar (30g)
Instructions
- Line two cookie pans with parchment paper.
- Place ingredients in a big bowl and mix with your hands until a dough is formed. Set aside to rest for 30 minutes.
- Divide the dough into four pieces.
- Flour the surface of your work area and roll each piece 1/4" thick.
- Use a 3-inch cookie cutter to cut the dough into circles.
- Mount the center of each circle with one teaspoon of the filling.
- Use the egg white leftover to brush some around the edges of the cut circles.
- Form a triangle by lifting each circle with your index fingers and pinching the corner where the dough meets. Repeat with the other two corners.
- Place the shaped cookies over a baking sheet lined with parchment paper.
- Heat the oven to 350F (180C). Place the cookies in the refrigerator or freezer while the oven is heating.
- Bake for 12-15 minutes. Remove from the oven, and transfer to a wire rack.
Notes
- Store the cookies at room temperature for up to five days. Or freeze for up to six weeks in a freeze bag.
- The dough can be made up to one day in advance, wrapped in plastic, and refrigerated.
- To freeze the unbaked, shaped cookies, line them in one layer, place a parchment paper, and line another layer. Freeze for up to six weeks.
- For non-dairy, Parve option: use vegan butter, or margarine instead of butter, and replace the sour cream with orange juice, unsweetened, unflavored apple sauce.