Name: Hamantaschen
Prep time: 10 min
Total time: 9 h
Yield: 2 dz.
Ingredients: 1 c. (2 sticks) butter, softened; 1 c. granulated sugar; 3 large eggs; 3 1/2 c. all-purpose flour, plus more for surface; 1 1/2 tsp. baking powder; 1 tsp. kosher salt; 1 tsp. pure vanilla extract; Egg wash, for brushing; 1 (12-oz.) can Solo fruit filling

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- Hey gang, it's Justin from The Delish Test Kitchen, and Happy Purim. It's one of my favorite all-time Jewish holidays for a bunch of reasons. Basically, you kind of just gather around and do a skit explaining the story of the holiday, and then also explicitly in the Torah it says that you're supposed to get absolutely obliterated off of wine, which I love a Torah mandated drinking session. It's very, very fun, but I also want you to drink responsibly on Purim. We'll eat some Hamentashen, which is the food that is associated with the holiday. I love a food that has like visual symbolism, and this is one of those. It's a tri-corner cookie with fruit in the middle, and it's meant to represent the tri-corner hat of weirdly the villain of the story. It's a very weird cookie that we like eat kind of now all year round, but it really represents like kind of like a bad, bad dude that we even like boo anytime his name's mentioned when we tell the story. But the cookie is delicious, it's super simple, it's like a crumbly buttery shortbread filled with whatever you want. But most traditionally you can do like jams. You could do a poppy seed filling that's really delicious, or even like you can get a little untraditional and do Nutella. That's really yummy. Super easy to make. Let's get into it. All right, y'all. We're gonna make a very simple cookie dough. It's gonna be some softened butter and sugar. Cream it all up. Then add three eggs and a little bit of vanilla, and we're gonna slowly but surely add in all of our dry ingredients. First, it's gonna be a bunch of flour. Go slow, you want it to incorporate it slowly. You don't wanna make whole mess of your kitchen. Then a little baking powder and some salt. Then you're gonna whip it up in your stand mixer until you have a nice like cookie dough. Something I want y'all to keep in mind, if you keep kosher, this recipe as it is, is not Pareve. It has butter in it. That means it has dairy, so you can't have it with either like a dairy meal or a meat meal, but you could easily make it Pareve by just using margarine which a lot of like kosher bakers usually do. Texturally when you're done, you want it to be kind of pliable play doughy vibes. We couldn't really roll this out because it's too delicate. So we're gonna wrap it up, get it into the fridge and let it chill overnight. This is really gonna help not just the dough relax and taste better, but it's gonna help us a lot when we're rolling it out on our surface. Movie magic. We made this last night, and now we're going to use it. This recipe makes about two dozen cookies so I'm honestly just gonna work with half of this dough, and then we're gonna roll it out to a quarter inch in thickness, and then you're gonna use a dough cutter. You could use like a can or a glass to use as a tracer, but you do want something that's about three and a half inches in diameter. Once you're done with that first batch of cutting, you can actually gather everything together again and then you can re-roll it out, and you get even more cookies. Definitely don't let any of this go to waste. The shape of these cookies are a like tri-corner triangle where you take the sides of a circle and fold them in so it kind of like leaves a little hole for filling. That filling can be a bunch of things. The most like very classic is this thing called solo filling, which is like a Jewish kosher thing. But I like using Bonne Maman's jam, you could use some Nutella. There's a lot of different things that you could use. Honestly, like kinda go nuts. I literally remember in my shul growing up, we would have Hamentashen decorating parties and I would like throw like Doritos and M&Ms in there. They were disgusting, but it was still really fun. For filling our Hamentashen, you wanna do a little less is more kind of vibe because you're folding in those corners. It's actually gonna like push all that filling to the middle. You don't wanna overfill it 'cause then they get hard to pinch close, and they can overrun while they're baking. So less is more in this case. I like to take two spoons if I'm using like preserves and I'll scoop some up, and then use one spoon to slink off the remaining jam into the center of the cookie. After you've put in your filling, you're gonna wanna take your fingers or brush and put a little bit of egg wash around the edge of the Hamentash. The little bit of egg wash just helps everything to stick together a little bit so it doesn't like burst open in the oven. Then you're gonna fold over one edge, the other edge, and then third edge, and then pinch those corners closed. Once all your cookies are filled and folded, you're gonna transfer them to a cookie sheet with a little bit of parchment at the bottom, and then you're gonna brush everything with a little bit of egg wash just on the edges so everything can get nice and golden. These are gonna go into a preheated 375 degree oven on a middle rack for about 15 minutes. That's gonna let them brown just slightly, and to get fully cooked through. There should be a little spreading so don't put them too close together. Then they're gonna be crumbly, a little crunchy, crispy on the outside when you bite into it, and the filling's gonna be delicious. The egg wash made these nice and golden brown. They cool down and become totally handleable like a real deal, crumbly little cookie. I'm gonna give it a shot. The cookie is not super sweet, right? We have a little bit of salt in there. It's crumbly. It's almost like borderline savory 'cause of how much butter it is, but this filling absolutely makes this a dessert. I actually wanna try, I honestly haven't had too many chocolate Hamentashens, and I wanna try this one. It's amazing. It's like a brownie inside of a Hamentashen. If this wasn't in your Hamentashen rotation before, it absolutely should be, and you probably have some hazelnut spread lurking around your cabinet. So for things like this and other holiday recipes, stick around here at delish.com. (upbeat music)

Follow our hamantaschen recipe to make these classic shortbread like cookies filled with jam, traditionally served around the Jewish holiday of Purim.

Hamantaschen

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