By: Nikki Hamburger
Seeing that Purim is coming up, I thought I would make some Hamantashen for this month’s blog post. There is usually a love hate relationship with these cookies. It seems like either love them or you hate them. I am kind of an inbetweener on these cookies. I normally tolerate them. I hope that this recipe from Joan Nathan will turn that around. I made one substitution in my recipe: I used lime juice instead of orange. It gave a bit of a zing to the dough. Make sure to share these cookies with friends and family.
Joan Nathan’s recipe from her Jewish Holiday Cookbook
Should make about 48 cookies1 stick of butter or margarine, at room temperature1 cup sugar
1 large egg
2 tablespoons orange juice (or any citrus juice)
½ teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons wheat germ
2 cups of all-purpose flour
Filling of your choice (I used canned pie filling from the baking aisle a friend recommended)
If you have a food processer, you can use that, or you can you a regular mixer if you don’t. Put butter and sugar in the bowl. Cream them together just slightly.
Add egg, orange juice, vanilla, baking powder and salt. Mix until just blended. Add in the wheat germ and flour ½ cup at a time until well blended. The dough should come together like a ball. Wrap in plastic wrap, and put into the fridge for at least 2 hours.
Preheat your oven to 375 degrees, and grease the cookie sheets that you will be using. Lightly flour a surface and place your ball of dough on it. Also flour the top of the dough and then start to roll out the dough until it is about an 1/8th of an inch thick.
Using a round cookie cutter (a cup also works), cut out about 2-inch circles.
Place finished cookies on cookie sheets about 1 inch apart. Bake one sheet at a time for about 10-12 minutes and cookies are golden brown.