The Cookie Maven

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Nut Free Pareve Double Batch Hamentashen

March 3rd, 2011 · No Comments · Uncategorized

Hamentashen


The Jewish festival of Purim is almost here.  It arrives this year the weekend of March 19th. Hamentashen are a traditional Purim cookie and a favorite enjoyed by all.  Bakeries often sell Hamentashen year round they are so popular.  There is a tradition of giving goodie baskets on Purim, which usually include Hamentashen.  The trick is to have a good tasting as well as a good-looking Hamentashen.  I adapted a previous recipe to eliminate the almond extract and use only vanilla because my niece has a nut allergy.  Also I have the recipe presented as a double batch so that it is sufficient in quantity to give away in your goodie baskets.  The recipe is non-dairy and can be adapted with butter if desired.

Bite into the cookie, and a jam centered treat

Will greet your tongue as the flavors meet

A holiday tradition and a commemorative delight

So loved they are made all year, not only on this night

Representing the moral of the festival story

Which touts a triumph over evil as it’s glory

Once again, the good has overshadowed the bad

And the sweet taste lingers, while enhancing a celebration to make one glad!

Ingredients:

62 perfect Hamentashen

4 sticks margarine

2 cups sugar

2 eggs

12/3 cup orange juice

3 teaspoons vanilla

8 cups flour

4 teaspoons baking powder

½ teaspoon salt

Filling  (3 -10.5 ounce jars) of Simon Fischer or Solo Apricot Butter, Raspberry filling, or Prune Butter

Directions:

You will need a 3 inch fluted round biscuit cutter

Preheat oven to 350 and line 2 baking sheets with parchment paper

Cream margarine with sugar in the mixer, and then add the eggs, vanilla extract.   Blend until well incorporated.  Add baking powder, salt, and flour to mixer alternately with orange juice and blend until soft cookie dough forms and the ingredients are evenly distributed.

On a lightly floured surface roll out dough to about 1/8 inch thick and cut into 3-inch fluted rounds.  Fill with 1 tablespoon filling and make three-cornered cookies.  To form the triangles, fold the 3 sides in towards the middle and seal leaving the center slightly open.  Try not to press too hard and damage the fluted edges. Transfer to lined Let cookies rest for about ½ hour and then repair any unsealed edges before placing in preheated 350 degree oven for 20 minutes or until golden around edges. Let cookies cool and remove from cookie sheets with a wide flat spatula. Pack in airtight container with parchment paper between layers.  Freeze if not going to use within 48 hours.

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