Hamantaschen (hah-muhn-tah-shuhn) is a Jewish triangular filled-pocket pastry associated with the Jewish holiday of Purim. The simplest and most widely heard explanation is that Hamantaschen symbolizes Haman’s triangular hat and signifies the Jewish people’s victory over Haman. Today, Hamantaschen may be found at many Jewish gatherings. Apricot jam is the most common filling, but raspberry, peach and fig jams are good too.
Preparing these delicious cookies are a bit time consuming. There are a few steps, but they are not difficult. And the end buttery cookie with jam inside is so worth it! This recipe makes 12 – 14 cookies.
Into a food processor fitted with the metal blade, add 1 cup and 2 tablespoons of flour, ½ cup of confectioner’s sugar and a good pinch of salt. Pulse a few times to make sure it is well combined then add 1 stick of cold unsalted butter cut into cubes. Pulse until the mixture looks like coarse meal. Add 1 egg yolk and pulse until the mixture is a light yellow and crumbly. Add 1 teaspoon of ice water and pulse until the mixture starts to form a ball. If it is too dry, add another teaspoon of water. Dump the mixture onto a floured board, knead a few times until it is smooth, form into a disc, wrap in plastic wrap and pop in the refrigerator for 40 minutes.
Remove the disc from the refrigerator, place on a floured board, and roll out to about 1/8 inch thick. Be sure to turn and add flour as necessary to keep the dough from sticking to the board. Also be careful to not roll the dough too thin. Using a 3-inch cookie cutter, cut out rounds and place on a ½ sheet plan lined with parchment paper leaving about ½ inch between each cookie. Roll any leftover dough and cut with the cutter. Brush each cookie lightly with an egg wash made with one egg yolk and 1 teaspoon of water. Add no more than 1 teaspoon of jam in the center of each cookie and fold in the sides slightly over-lapping to form a triangle. Pinch the corners together and pop the pan in the refrigerator for 20 minutes to chill.
Place the pan in a 375-degree preheated-oven and bake for 14 minutes, rotating the pan half-way through. Cool in the pan for a few minutes then transfer the cookies to a wire rack to cool completely.
These cookies are great anytime: with coffee, tea, a snack. I hope you will try them – especially my dear friend Dennis (I thought about you when I was making them). Enjoy!