Hamantaschen for Purim

Servings: Makes 26 hamantashen cookies

What is Hamantaschen?
Some of the nicest traditions of Purim are matanot laevyonim, the
giving of gifts to the poor, and mishloach manot, the giving of gifts
of food to friends and family. Purim is known as a time of delicious
smells emanating from the kitchen from the baking of the delicious
sweets and goodies.

The traditional Ashkenazi dessert for Purim is hamantashen, a
triangular cookie usually filled with poppy seed (mohn) or prune
filling. According to different theories, the triangular shape of the
hamantashen or "Haman's pockets" is supposed to represent Haman's
pockets filled with lots, his tri-cornered hat, or his ears. The shape
may also represent the three Patriarchs, Abraham, Isaac and Jacob, who
inspired Queen Esther. The most traditional filling is poppy seed (or
"mohn" in Yiddish), perhaps because the Yiddish word is so close to
"Homen" (Yiddish for Haman).

Notes: Most people prefer not to make their own fillings, but homemade
filling is easier to tailor the sugar to the fruit used. The recipe
below gives you both options for the filling; store-bought or
homemade.

Hamantaschen is appropriate to serve on Purim, Yom ha-Atzma'ut or
Shabbat.

Hamantaschen may be eaten at Dairy or Pareve meals. Use vegetable
shortening in place of butter for Pareve meals.

Ingredients:
1 1/2 cups (180 grams) all-purpose flour, lightly sprinkled into a
measuring cup
1/2 cup Plus 1 tablespoon (60 grams) sifted cake flour, lightly
sprinkled into a measuring cup
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
7 tablespoons unsalted butter, chilled (use vegetable shortening for
pareve)
1 teaspoon vanilla extract
1 teaspoon orange juice
1 large egg, cold

Filling For Hamantaschen:
12 ounces (approximately 340 grams) of store-bought Poppy Seed, Prune,
Apricot, Cherry, or Strawberry filling, or use Homemade Filling (see
recipe below)

Instructions:
1. Preheat the oven to 375 degrees F (190 C), with shelves in the
middle and lower third of the oven. Line 2 cookie sheets with
parchment paper.

2. Place the all-purpose flour, cake flour, baking powder, salt, and
sugar in a food processor bowl. Process just to mix ingredients
together.

3. Cut the butter into 1/2-inch chunks and place on top of the flour.
Pulse-process until the butter is cut into the flour so that the
mixture looks like coarse meal.

4. In a bowl, lightly whisk together the vanilla extract, orange
juice, and egg. With the processor running, add the egg mixture
through the feed tube. Pulse-process for 10 seconds, 3 times. Dump the
dough out onto a board. You should be able to press it into a ball
that is neither sticky nor dry. When you shape the dough you will know
if it is the right consistency: it will not be too sticky to roll, and
the dough will not crack when you fold up the edges to make the
triangles. If the dough is not right after shaping the first cookie,
it can be put back in the processor and a little more water or flour
added. If necessary, add up to 2 tablespoons more cake flour, a little
at a time, to make the dough the proper consistency (those who are
weighing the flour should use 240 grams, which makes the perfect
consistency).

5. Because this dough has so much sugar in it, it gets stickier as it
sits. It is best to use it at once, and to work quickly.

6. Divide the dough into 2 pieces. Flatten each piece, and roll it to
a scant 1/8-inch thick. Cut into 2 1/2-inch rounds. Gather the scraps,
re-roll and cut. Place 1 rounded teaspoon of filling, almost centered,
just slightly closer to the top edge than the bottom edge. Fold the
edges towards the center to form a triangle, leaving a bit of filling
showing. Pinch the edges to seal.

7. Place the cookies 1/2-inch apart on the cookie sheets. Put one
cookie sheet on each rack. Bake 6 minutes, switch the position of the
top and bottom cookie sheets, and continue to bake for 5 to 6 minutes
or until cookies are firm, but not browning. Cool completely before
eating.

Makes 26 hamantaschen cookies.

Homemade Mohn "Poppy Seed" Filling

Ingredients:
1 cup poppy seeds
1/2 cup boiling water
1/2 cup water
1/2 cup honey
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1 large egg

Instructions:
1. Soak the poppy seeds in the boiling water until cool, or overnight.

2. Grind the seeds in a coffee or spice grinder, as finely as
possible. A mortar and pestle can also be used.

3. Combine the seeds, water, honey, lemon juice and cinnamon in a
small pot and cook over medium heat until the filling is thick,
stirring frequently.

4. Remove from heat, cool, and then stir in the egg. Refrigerate until
ready to use.

Makes enough filling for 26 small hamantaschen.





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