Lemon + Wild Blueberry Hamantaschen
Well. I haven’t been on this thing in quite a few months. But there’s nothing like a holiday recipe for a quick comeback!
I made a big batch of hamantasch dough for Babyccino, and have been getting recipe requests that I’ve been responding to via text message. Here’s a much easier way for ya’ll to get in on the easiest most fool-proof hamantasch recipe ever! And it’s all thanks to The Shiksa (I adapted her recipe a bit, but more importantly I used her folding method)!
Over the course of the last two months the girls and I have moved into a new apartment, and while unpacking was taken care of immediately, and nesting done all along the way, we are only just getting settled enough to really call it home. And home means holidays. And holidays usually means food… Hence, this post.
This dough was so easy to whip together – you definitely have all the ingredients on hand. And there’s none of that waiting or refrigerating bullocks. Just dump your ingredients into a mixer (or a bowl :)) and start mixing it to incorporate it all. It will look shockingly crumbly before it takes on the form of nice good sugar-cookie-like dough. Just keep mixing past the crumbliness, and it’ll morph to perfection before your very eyes.
Flour a work surface (these are the very best and worth every damn cent!!), and use a rolling pin to spread out your dough to about 1/8 inches thick. Use a 3″ (or larger!) cookie cutter, or a glass with that sized rim, to cut out your cookies circles. Use less than 1 teaspoon of filling per cookie! I think this is where I used to always mess up: overstuffing. Also key factor, using a filling that won’t be too runny and seep out the edges. Thicker jams and fruit preserves work much better good ol’ American generic jelly. Reserve that stuff for the PB&Js. Pick up a jar of serious jam and you’ll be much better off. I love using Bonne Maman for hamantaschen (and for Sunday eggs and soldiers). The flavor is off the charts! Plus once we’ve done one dry, I remove the labels and put those cute french jars to use throughout the house. This year I used Wild Blueberry, and I can personally vouch for the consistency being perfect for Purim cookies.
Once you’ve jammed all your circles, it’s folding time. This is the utmost important part in any successful hamantasch. Folding, as opposed to just pinching corners, is what keeps your little packages nice and neat. Much like wontons. You can even set out a little bowl of water to use as a “seal” if you’re having trouble. But you shouldn’t have trouble. Follow The Shiksa’s guide to How to Make Perfect Hamantaschen, and you’ll be sitting pretty. Bake for about 23 minutes on 350. And that’s a wrap!
Here is the recipe:
- 2 eggs
- 2/3 cup sugar
- 1/4 cup canola oil
- zest of one lemon
- 1 tsp vanilla
- 2 1/4 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
Easy as pie, right? Enjoy!!
P.S. Check out “Stomp Stomp Stomp (the Cookie Song)” by Karen Daniel for an adorably refreshing Purim song!