Hamantaschen Home Baking

Hamantaschen are traditional triangular pastries that hold a special place in Jewish tradition, particularly during the celebration of Purim. These cookies are filled with sweet fillings like poppy seeds, fruit preserves, or chocolate, and they symbolize the story of Purim, commemorating the salvation of the Jewish people from Haman, a villain in the ancient Persian Empire. The triangular shape of the pastries is believed to represent Haman's hat or pockets. The term "Hamantaschen" literally means "Haman's pockets." Eating them during Purim serves as a reminder of the triumph of good over evil and the resilience of the Jewish community. Beyond their cultural symbolism, hamantaschen are a beloved treat that brings families and communities together, as they are often made and shared during the festive holiday.

The recipe below is very simple and easy. I had used it for a very long time. You can also use the same recipe for Linzer tarts and other rolled and cut cookies.

__1/2 lbs (227 grams) Unsweetened Butter, Shortening, or Margarine soft

__3/4 cup Sugar (200 grams)

__3 1/4 cups Cake Flour (390 grams)

__1 large Egg (50 grams)

__1 oz Water (30 grams)

__1 fl oz Vanilla extract (30 grams)

To ensure optimal outcomes, it's advisable to weigh your ingredients, using an accurate digital scale. Measuring by cups may lead to inaccuracies, as the density of dry ingredients can vary.

A Different Approach to Mixing Cookie Dough

The mixing instructions provided here may challenge conventional wisdom surrounding cookie dough preparation. Typically, you would cream the butter with sugar, add the eggs and flavorings, and gently fold in the flour until just combined. Overmixing can lead to a tougher cookie, deviating from the tender texture desired.

The method I outline below goes against everything that is sacred. Nonetheless, it is much simpler and has yielded great results in my 30 years of professional experience.

Important Note

This technique is specifically developed when using cake flour, which is lower in gluten and can withstand a bit more mixing than all-purpose flour.

Place softened butter, sugar, and cake flour into the bowl of a stand mixer.
Attach the paddle and mix on low speed for about one minute until combined.
Gradually increase to medium speed and continue mixing until the dough forms a smooth paste without lumps, which should take around 30 seconds. Stop mixing as soon as you achieve this consistency.
Reduce the mixer speed and add the eggs, water, and vanilla extract all at once—but do so slowly. Mix until incorporated, then stop. Avoid overmixing.
Remove the dough from the bowl. If it sticks, use a plastic scraper. Place the dough onto a piece of plastic wrap and securely wrap it. Chill in the refrigerator for approximately one hour.

You can store the dough in the refrigerator for up to two days or freeze it for several months. In that case, double wrap it to prevent freezer burn.

Makeup

If your dough has been refrigerated overnight, remove it about an hour before you plan to use it, allowing it to become pliable for rolling.

Preheat your oven to 350 degrees Fahrenheit.

Roll out the dough on a floured counter, table, or large wooden cutting board. If your workspace is limited, consider rolling the dough in two or three batches.
Use a round plain or fluted cutter to cut out circles. A size of 2 ½ inches is ideal for home baking, as it strikes a perfect balance between too small and too large.
Place about one heaping teaspoon of pastry filling in the center of each cookie circle. Alternatively, you can use a pastry bag fitted with a large plain tip for this step.
Fold three sides of the dough towards the center, leaving the filling in the very middle exposed. Pinch the three edges together securely.

Make sure to fill and seal the circles promptly, as they may dry out, making closure challenging and potentially leading to breakage.

If the dough sticks to your fingers while sealing, you can lightly dip them in either flour or water so the dough releases from your finger after sealing.

Arrange the prepared hamantaschen on paper-lined sheet pans. Bake them on the center rack for approximately 20 minutes, or until the bottoms have a light golden color. Use a spatula to check; be cautious to avoid burns.
Allow them to cool. Enjoy!

Store the hamantaschen in a cookie jar at room temperature for up to a week. They can also be frozen for several months—if stacking, place a piece of baking paper between them. Make sure to seal the container tightly to prevent freezer burn.