DELICIOUS, SOFT, SUGAR-COATED HAMENTASHEN
Hamentashen are a traditional three-cornered cookie we (Jews) make on Purim! I grew up in St. Louis, MO. There was this great Jewish bakery called Pratzels, and I would look forward to their hamentashen every year. Most other recipes I’ve tried are crunchy, crumbly, dry, or tasteless. But this bakery K I L L E D it. They were soft, filled with a delicious pie filling situation, and covered in sugar. Sadly it closed, and I’ve been trying to re-create the recipe ever since. UPDATE: our amazing instagram family found it HERE! Still try mine too… they are seriously amazing if I do say so myself!
Today I had a lightbulb moment! My favorite sugar cookie recipe is soft and delicious.. what if I used that for the dough? All the recipes online are really really different. Is this weird? Well I just went for it. I thought, if this doesn’t work out with the first tray, I’ll just make sugar cookies for the boys and enjoy the raw dough because OHMYGOSH it is absolutely delicious! Spoiler alert…. this dough makes incredible hamentashen and has the soft consistency like Pratzels! Mazel tov, me!
- You really really need to chill the dough. Try and make the dough the night before or at least chill for a couple hours. Divide the dough in quarters and wrap each in saran wrap. No need to make them into disks. The dough is super soft but keeps it’s shape.
- Keep the dough chilled for the whole process. So that means roll the dough out and cut the circles. Chill in the freezer. Add the filling and shape. Put the tray back in the freezer. THEN you can bake. They will keep their shape so much better.
- Don’t overfill the cookies or have the topping be runny. I used about 7 chocolate chips / 3 cherries from the pie filling WITHOUT the juice. Actually this picture above was before I blotted the filling a little with a napkin.
1 c. margarine (I know, right? Just trust me), room temp
1 c. granulated sugar
1 egg, room temp
2 tbsp whole milk, room temp
2 tsp real vanilla extract
3 c. flour (I always bake with bread flour)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Optional: handful of sprinkles if using
Filling: I used bittersweet chocolate chips and THIS filling- so good!
A little extra granulated sugar for the outside of the fruit ones
Sift all dry ingredients and set aside.
Mix butter and sugar til fluffy 2-3 min.
Add egg and mix well.
Slowly mix in dry ingredients alternating with milk.
Mix until just combined.
If you’re adding sprinkles to the dough, mix it in at this time. I took half of the dough out and kept it plain, then added the sprinkles to the second batch.
Divide dough into quarters, wrap tightly in saran wrap, and chill overnight or at least for a couple hours.
Take one ball out of the fridge and roll out on a lightly floured board, 1/4″ thick.
Cut 3″ circles and place on a parchment paper-lined tray.
Chill in the freezer while you work on the next tray.
Once chilled, fill each circle with a SMALL amount of filling. I used about 7 chocolate chips OR 3-4 cherries (try to keep the runny parts to a minimum).
Form triangles and pinch the corners together slightly to make sure they don’t fall apart and spill all the filling!
If you’re making fruit ones, I like to gently dip the triangles in granulated sugar.
Chill again in the freezer again for 20 minutes or so. The longer they’re chilled, the more they will keep their shape. If you’re making way in advance, just keep covered in the fridge.
Bake at 350 degrees for 12 minutes or until very very very slightly golden. The whole point is to keep these SOFT so please don’t over-bake them. Cool on the tray for a couple minutes only, then slip the cookies still on the parchment paper off the tray to cool completely.
Mazel tov, you’ve made delicious hamentashen!!