Best Bites: Hamantaschen Cookie Treats
By Donna Erickson
Bake Jewish Hamantaschen Cookie Treats
When 9-year old Claire Diamond arrived at her grandmother's home for their one-on-one baking day, she already knew the drill. After a warm greeting, she found her cheery apron on the peg by the window, washed her hands, and said, "What are we making today?"
Propped on the counter was a handwritten recipe card for traditional Jewish hamantaschen. Hamantaschen are tri-cornered cookies that are shaped like hats and hold sweet fillings such as chopped prunes, apricot preserves and even chocolate.
PHOTO CREDIT: Donna Erickson
While Claire found the chilled dough in the refrigerator, 89-year-old Barbara Diamond tossed the flour on the rolling pin and shared the different ways her family has made this tasty sweet through the generations.
Prepare this recipe or use commercially prepared sugar cookie dough from the dairy section of your market and skip to the rolling-out step. Either way, your family will enjoy making and eating this delicious treat. Don't worry if they don't all bake up in perfect triangles; it's part of the creative fun!
JEWISH HAMANTASCHEN
Makes 24 large cookies
1/2 cup butter, room temperature and cut into pieces
3/4 cup sugar
1 egg
3 tablespoons orange juice
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Favorite fillings such as apricot and fig preserves, chopped dried fruit, or semisweet chocolate pieces
Powdered sugar
Here's the fun: Thoroughly mix the butter, sugar, egg and juice. Blend in flour, baking powder and salt. Mix until dough holds together in a ball. Cover and chill for at least 1 hour.
Preheat the oven to 400 F. Roll half of the dough 1/8 inch thick on a lightly floured board. With a 3-inch round cookie cutter, tin can or drinking glass, cut out round shapes. Scoop a teaspoonful of your favorite fillings onto the center of each circle.
Fold the edge of the circle toward the center to form a triangle. Lightly pinch together three edges of the three joined sections of dough until they are closed, leaving a small opening in the center for the filling to peek through.
Repeat with the remaining half of dough and bake on parchment-lined cookie sheets for about 10 minutes. Cool on a rack. Dust lightly with powdered sugar before serving.
Extra Idea: You may brush each cookie with a mixture of 1 egg and 1 teaspoon of water before baking for a shiny, pastry-like finish.
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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2025 Donna Erickson
Distributed by King Features Synd.