I've always been enamored with hamantaschen ever since my days of spending countless hours at the Hungarian Coffee House in Morningside Heights. it always seemed like the perfect foil to bitter, dark coffee. crumbly, rich, but not too sweet cookie combines perfectly with gooey apricot or raspberry fillings with crunchy seeds. Purim being around the corner, it was the perfect time to make my yearly batch.
This recipe is on the lean side. i was interested in trying it because it used oil instead of butter. I can't say it's my favorite, but it definitely has its place, more of a clean-tasting, neutral cookie, has the taste and consistency of animal crackers. i used raspberry jam for the filling.
a very forgiving dough that rolls easily cold can be rerolled like a charm. remember to pinch the corners of the triangle because these guys rise.
I have no idea which is more traditional, these oil-based one or something like the Maida Hatter cookies i made last year. In any case, these were good, easy and simple.
Hamantaschen
adapted from LA Times
adapted from LA Times
Servings: About 3 dozen
2 eggs
3/4 cup sugar (i used 2/3 c)
1/2 cup oil
1 1/2 tablespoons Cognac or 1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups (13.8 ounces) unbleached flour, plus additional for rolling out
About 1/2 cup Nutella (about 1/2 c raspberry jam)
1. In the bowl of a standing mixer, beat eggs until lemon-colored. Beat in sugar, oil and Cognac. Gradually stir in the baking powder and flour, mixing on low speed until a soft dough is formed. Add an additional tablespoon or two of flour if necessary.
2. Using a rubber spatula, transfer the dough to a large piece of waxed or parchment paper and form it into a fat cylinder shape. Close up the corners and chill until firm, at least 2 to 3 hours (can be chilled overnight).
3. Heat the oven to 350 degrees, and line 2 to 3 cookie sheets with parchment paper.
4. Divide the dough into 3 pieces. Put 1 section on a lightly floured surface, and chill the others. Knead lightly just until the dough is smooth enough to roll out. Lightly flour a rolling pin and roll out the dough to a scant one-fourth-inch thick.
5. Using a 2 1/2-inch round cookie cutter or a glass with a thin rim, cut rounds, and place them on the prepared cookie sheets. Place a rounded half-teaspoon of Nutella in the center of each. Pinch the sides together to form a triangle, leaving the filling exposed in the center. Pick up scraps and form another ball. Repeat until all dough is used.
6. Transfer to the prepared cookie sheet, spacing the cookies about an inch apart on the sheet and bake until just lightly browned, 12 to 15 minutes. Transfer to a wire rack to cool.
Each cookie: 106 calories; 2 grams protein; 15 grams carbohydrates; 0 fiber; 4 grams fat; 1 gram saturated fat; 12 mg. cholesterol; 6 grams sugar; 33 mg. sodium.
2 eggs
3/4 cup sugar (i used 2/3 c)
1/2 cup oil
1 1/2 tablespoons Cognac or 1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups (13.8 ounces) unbleached flour, plus additional for rolling out
About 1/2 cup Nutella (about 1/2 c raspberry jam)
1. In the bowl of a standing mixer, beat eggs until lemon-colored. Beat in sugar, oil and Cognac. Gradually stir in the baking powder and flour, mixing on low speed until a soft dough is formed. Add an additional tablespoon or two of flour if necessary.
2. Using a rubber spatula, transfer the dough to a large piece of waxed or parchment paper and form it into a fat cylinder shape. Close up the corners and chill until firm, at least 2 to 3 hours (can be chilled overnight).
3. Heat the oven to 350 degrees, and line 2 to 3 cookie sheets with parchment paper.
4. Divide the dough into 3 pieces. Put 1 section on a lightly floured surface, and chill the others. Knead lightly just until the dough is smooth enough to roll out. Lightly flour a rolling pin and roll out the dough to a scant one-fourth-inch thick.
5. Using a 2 1/2-inch round cookie cutter or a glass with a thin rim, cut rounds, and place them on the prepared cookie sheets. Place a rounded half-teaspoon of Nutella in the center of each. Pinch the sides together to form a triangle, leaving the filling exposed in the center. Pick up scraps and form another ball. Repeat until all dough is used.
6. Transfer to the prepared cookie sheet, spacing the cookies about an inch apart on the sheet and bake until just lightly browned, 12 to 15 minutes. Transfer to a wire rack to cool.
Each cookie: 106 calories; 2 grams protein; 15 grams carbohydrates; 0 fiber; 4 grams fat; 1 gram saturated fat; 12 mg. cholesterol; 6 grams sugar; 33 mg. sodium.
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