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What’s Purim without Hamantaschen?? These triangular little cookies are the classic treat for Purim, which is next week.
I haven’t made hamantaschen in over 20 years! When Tamara was a little girl we used to roll the dough, fill it with goodies and make a huge mess in the kitchen. Great memories!
So, here I am, looking for a healthy hamantaschen recipe and the cookie dough recipes are made with either butter or oil and sugar. Who am I kidding? If I’m going to practice what I preach, eating healthy also includes indulging once in a while. These cookies aren’t huge and if you have 1 or 2 – so what!
I experimented with three fillings. I put a dollop of my homemade chia jam, delicious, but a little messy. I made a delicious medjool date filling (recipe is below) and used that and Nutella in my hamantaschen. Of course the 2nd batch in the oven came out better because then I got the hang of how to pinch the corners!
What fillings do you use in making hamantaschen?
I’d love to hear in the comments below:)
Makes 36 cookies
To make the dough:
Beat the softened butter until smooth, about 1 minute. Gradually add in the sugar and beat until light and fluffy, about 5 minutes. Add in the egg and beat. Add in the juice, vanilla and salt and beat until smooth.
Stir the baking powder in to the flour. Add 2 ½ cups of the flour to the bowl and stir to make a stiff dough. If it’s too wet/sticky, add a bit more flour. Wrap the dough in plastic wrap and refrigerate for at least an hour.
To fill and make the hamantaschen:
Set a rack in the middle of the oven and then preheat the oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.
Remove the dough from the fridge. If it feels too hard to roll out, let it stand at room temperature until the dough is easy to work with.
On a lightly floured surface, roll the dough to about 1/4 inch thick.
Cut in rounds using a cookie cutter or the rim of a drinking glass dipped in flour. Repeat rolling and rounding with remaining scraps of dough.
Place the cookies on the prepared cookie sheets and spoon about 2 teaspoons of filling into the center of each one. Pick up the sides and pinch the edges together to form a triangle.
Bake for 12-15 minutes on the middle rack, or until lightly browned. Transfer cookies to wire racks to cool completely.
Put all the ingredients in a small saucepan and cook on low heat until the dates are soft enough to mash with a fork, about 3-5 minutes. When cool, refrigerate until ready to use.