Recipe Image

Hamantashen

  • 1 h
  • 3 h 30 m
Joan Nathan
“The traditional cookie for Purim, hamantashen is Yiddish for “Haman's pockets.” They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther.”

Ingredients

    • Filling
    • ¾ cup pitted prunes
    • ⅓ cup raisins
    • ½ cup water
    • ⅓ cup coarsely chopped apple
    • ¼ cup walnut pieces
    • 2 tablespoons sugar
    • 2 tablespoons lemon juice
    • 1 teaspoon freshly grated lemon zest
    • Cookie Dough
    • ½ cup sugar
    • ¼ cup canola oil
    • 2 tablespoons butter, at room temperature
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • Pinch of salt

Directions

  • 1 To make filling: Combine prunes, raisins and water in a small saucepan. Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes.
  • 2 Combine the prune mixture, apples, walnuts, sugar, lemon juice and zest in a food processor; process until smooth. Transfer to a small bowl and set aside.
  • 3 To make cookies: Beat sugar, oil and butter with an electric mixer on medium speed in a medium bowl until smooth. Add egg and beat until smooth. Add vanilla and beat until blended. Sift together flour, baking powder and salt in another medium bowl. Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap and flatten slightly. Refrigerate for 2 to 3 hours or overnight.
  • 4 Preheat oven to 350°F. Line two baking sheets with baking parchment or coat with nonstick cooking spray.
  • 5 Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of ⅛ inch. Cut the dough into circles using a 2½-inch-diameter cookie cutter. Place ½ teaspoon of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal.
  • 6 Place the cookies about 1½ inches apart on the prepared baking sheets. Bake until the tops are golden, 10 to 15 minutes. Transfer to racks to cool. Repeat with the remaining dough.
  • Make Ahead Tip: The filling (Steps 1 & 2) can be made up to 2 days ahead and kept, covered, in the refrigerator. The dough (Step 3) can be made up to 1 day ahead. Store cookies in an airtight container for up to 3 days or freeze for up to 1 month.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
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