Hamantashen Jewish Cookies |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 50 |
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I found this wonderful recipe in my book “Cookies” and I love them not only for the great flavor, I love the story behind the cookies , and this is: “These triangular- shaped pastries are eaten at Purim, the Jewish festival celebrating the story of Esther, Mordeacai and Haman. Read more . Their shape represents the hat of Haman, whose plot exterminate all the jews of Persia was foiled” Well, you find this story in the Bible, in the book of Esther. Ingredients:
1 cup sweet butter at room temperature |
2 cups sugar |
4 tablespoons milk |
2 eggs, beaten |
2 teaspoon vanilla or almond extract |
pinch of salt |
4 1/2 cups of flour |
confectioners sugar for dusting (optional) |
for the apricot filling |
2 cups ried apricots |
2 cinnamon sticks |
5 tablespoons sugar |
Directions:
1. Cream the butter and sugar in a large bowl until pale and fluffy.
2. Mix together the milk, egg, vanilla, or almond extract and salt in another bowl.
3. Sift the flour into a third bowl.
4. Beat the butter mixture with one – third of the flour, alterning with the milk mixture. If the dough is too staff, add a little extra milk. Cover and chill for 1 hour.
5. TO MAKE THE APRICOT FILLING, put the apricots, cinnamon and sugar ina pn and add enough water to cover. Simmer for 15 minutes or until the apricots are tender and most of the liquid has evaporated. Remove the cinnamon stick, then puree the fruit in a food processor with the sugar and a little of the liqid to the consistency of tic jam.
6. Preheat oven to 350 F. Roll out the dough on a lighty floured surface to 1/8 – 1/4 inch thick. Stamp out 3 – inch round pieces with a plain cutter.
7. Place 1 full teaspoon of filling in the
8. center of each round piece, then pinch the pastry together to form the 3 corners, leaving a little of the filling showing in the middle.
9. Place the pastries on a baking sheet and bake for 15 minutes, oruntil pale goleden. Serve the pastries warm or cold, dusted with cofectioner sugar.
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