Posted by: DancingQueen | February 28, 2010

The Triangle Cookie / Hamantashen How To – The Perfect Purim Cookie

I grew up dunking apple slices into honey and licking the sticky stuff off of my fingers.  This sweet treat was perhaps my favorite holiday dessert.  Hamantashens were a close second.  The triangle cookies, historically shaped to resemble an olden times hat,were filled with jam or poppyseed paste.  I’m pretty sure most people who live outside the NY/NJ and South Florida area are unfamiliar with poppyseed paste, but it’s sweet and crunchy and glistens like expensive caviar.  Alas, I did not have any on hand when making these delicious cookies.  The dough recipe below is really easy to make and requires no refrigeration time and is based off of  Cupcake Project’s Hamantashen recipe.  I used black cherry preserves, seedless raspberry preserves and apricot to make a variety of fillings (mixed fruit!).

Hamantaschens - Triangle Cookies - Purim Cookies

Hamantaschens - Triangle Cookies - Purim Cookies

3 cups all-purpose flour

3 teaspoons baking powder

1/2 cup light brown sugar

1/4 teaspoon salt

3/4 cup butter, unsalted and at room temperature (1 1/2 sticks)

2 tablespoons honey

3 eggs, large

1 teaspoon filling per cookie (approx 24 tablespoons worth, maybe a bit less than a 1/3 a cup of each if using 3 fillings)

Hamantaschens - Triangle Cookies - Purim Cookies

Hamantaschens - Triangle Cookies - Purim Cookies

  1. Whisk or Sift together the flour, baking powder, sugar, and salt.
  2. Whisk in the butter,honey, and eggs.
  3. Clean off the work station and lay out a sheet of plastic wrap, 1/2 the dough, and another layer of plastic wrap.  Roll into thin sheet.
  4. Use a large glass or round cookie cutter to make circles.  Set the circles onto a parchment lined baking sheet.
  5. Repeat until all dough is gone.  Spoon 1 teaspoon of filling into each circle and either fold or pinch the sides.  Pinch/fold like you mean it or they will open! (Half of mine opened at least partially)
  6. Bake  for 15 minutes at 400 F until very lightly golden-brown.  This creates a flaky dough that’s slightly chewy.

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