Jewish Hamantaschen Cookies (Purim Cookies)
These Jewish chocolate hamantaschen cookies are traditional shortbread cookies that are filled with chocolate, jam, poppyseed, and much more.
Ingredients
- 1 cup Butter softened
- ¾ cup Powder sugar
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 Egg yolk
- ½ teaspoon Kosher salt
- 2 ¾ cups Flour
- 15 teaspoon Nutella
Instructions
- In a medium mixing bowl, add the softened butter, powdered sugar, kosher salt, and vanilla extract. Mix with an electric hand mixer until well combined and creamy.
- Add the egg, and egg yolk and mix until well combined. Scrape down the sides and make sure that you have a smooth mixture.
- Add the flour and mix until a dough forms. The dough will seem crumbly at first but then it will turn into a nice dough.
- Shape the dough into a rectangular and cover it with plastic wrap (so it will be easier to roll). Place in the fridge to firm up for at least an hour.
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Remove the dough from the fridge and let it sit at room temperature for 5 minutes. Unwrap the dough from the plastic wrap and place the dough between two parchment papers and roll it to ¼ inch thick.
- Use a 2 ½-inch cookie cutter and cut as many cookies as you can. Form a dough ball from the remaining dough and repeat until you finish the dough. You should have 30 circles of dough.
- Fill each circle of dough with ½ teaspoon of the filling of your choice, I used Nutella for this.
- Use egg white and brush the edges of the dough to ensure the edges stick. Form a triangle by pinching three corners together. Pinch the dough well to ensure it will keep its shape in the oven.
- Bake them in a 180c (350f) preheated oven for 15-17 minutes. The cookies should be lightly golden but still pale so they will stay soft.
- Let the cookies cool in the pan for 10-15 minutes and sprinkle them with powdered sugar and serve!
Notes
- Do not overfill these. In order for these cookies to turn out perfectly and have a perfect triangle shape, you will need to add just enough filling so they won't burst in the oven.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- For a shiny finish, brush each cookie with an egg wash made from beaten egg and water before baking them in a preheated oven until golden brown.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Experiment with different fillings like chocolate spread, peanut butter, jam, or Nutella for a modern twist on this classic recipe.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
Nutrition
Calories: 137kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 109mgPotassium: 33mgFiber: 1gSugar: 2gVitamin A: 247IUCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!