Hamantaschen (literally, “Haman’s Pockets”) are an age-old pastry that remind us of the Purim miracle. Sara’s family makes this recipe year after year on Purim and it consistently yields fantastic results.
- ½ cup margarine
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2½ cups flour (part whole wheat flour may be used)
- 2 teaspoons baking powder
- Pinch of salt
- Cream together margarine, sugar, and vanilla. Stir in eggs.
- Blend in flour, baking powder, and salt.
- Divide dough in half and place in a plastic bag. Refrigerate for a few hours.
- When ready to bake, roll each half of dough to ⅛-inch thickness.
- With a 3-inch cookie cutter, or the rim of a water glass, cut out circles of dough. Alternatively, cut into 2½ inch squares.
- Place a teaspoonful of filling in center of each circle.
- Pinch the edges tightly together, forming a triangle. Leave a little of the filling showing in the center.
- Place on a greased baking sheet and bake in a preheated 350°F oven for 15–20 minutes until golden brown.
Yield: about 2 dozen Hamantaschen.
POPPY SEED FILLING
- 1 cup ground poppy seeds
- ½ cup honey
- 1/3 cup raisins
- juice of ½ a lemon
- 1 Tablespoon oil
- Combine all ingredients and spoon onto dough circles.
- ¼ cup margarine or oil
- 1/3 cup brown sugar
- ½ cups chopped dates
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- Grated rind of 1 lemon
- Melt margarine over a low flame (or heat oil) and stir in sugar and dates.
- Simmer on low heat for 5 minutes.
- Remove from heat. Add cinnamon, ginger, and grated lemon rind and mix well. Spoon onto dough circles.