![\"hamantaschen\"](\"http:\/\/markiscooking.com\/wp-content\/uploads\/2009\/03\/hamantaschen.jpg\" "\\"hamantaschen\\"")
Hamantaschen are traditional Jewish cookies, made in the shape of a triangle and filled with prune or poppy-seed filling and\u00a0served during the festival of Purim.\u00a0 They are named after Haman, the villain in the Story of Esther (The Megillah) who wore a three-cornered hat.\u00a0 This recipe is for the prune version.<\/p>\n
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Ingredients: Filling: To make the dough: Cut the stick of butter into 4-6 slices and put into the bowl of a stand mixer.\u00a0 Add in the sugar and run on a low speed with the standard mixing paddle until the butter and sugar are combined.\u00a0 Add in the three eggs and continue beating until well mixed.\u00a0 Now add in the flour, salt and baking powder and mix at medium speed until well combined.\u00a0 The dough should just come together – if it’s sticky, add some more flour.\u00a0 Chill well.<\/p>\n To make the filling:\u00a0 Put the nuts in your food processor (chopping blade) and pulse until they are finely chopped.\u00a0 Add the prunes to bowl along with the zest and juice from the orange.\u00a0 (You want\u00a0the\u00a0zest from the entire orange.)\u00a0 Run the processor until the prunes are well chopped and mixed with the nuts and orange – about 15-20 seconds.<\/p>\n When you’re ready to bake, preheat the oven to 350 degrees with\u00a0the racks at 1\/3 and 2\/3.\u00a0 On well floured surface, roll out about 1\/3 of the dough to somewhere between 1\/16 and 1\/8″ thick.\u00a0 Cut circles with a 3″ round cookie cutter.\u00a0 Stack the circles on a plate.\u00a0 Gather up the scraps\u00a0and repeat (adding fresh dough as necessary) until all the dough is rolled and cut.\u00a0 Line\u00a0two cookie sheets with parchment paper.\u00a0 Take a dough circle and lay it flat on your work surface.\u00a0 Put a dollop (about 1\/2 tbs) of filling into the center of the circle.\u00a0 Fold two edges of the circle to make the first point of the triangle.\u00a0 Pinch the dough together.\u00a0 Now fold up the remaining side of the dough and pinch the corners.\u00a0 It’s not necessary to close up the whole triangle – the filling can peek out the top a little.\u00a0 Transfer to the cookie sheet.\u00a0 Repeat until you’ve used up all the dough and filling.<\/p>\n Put one cookie sheet on each rack and bake for 12 minutes, switching the position of the top and lower sheets at 6 minutes.\u00a0 After 12 minutes, check to see if the dough is all firm – check some of the thicker ones.\u00a0 If they need a bit more time – turn off the oven heat and leave them in the oven for another minute or two.\u00a0 You don’t want to over bake them.<\/p>\n When they are done, remove from the oven and allow to cool on the sheets for about 5-6 minutes and then transfer the hamantaschen to cooling racks.\u00a0 Enjoy!<\/p>\n Notes:<\/strong>\u00a0 You can use salted butter instead of unsalted – if you do, leave the salt out of the dough.\u00a0 I like the prune filling but you can fill these with almost any kind of preserves (apricot is popular) or a poppy seed filling from a can.\u00a0 I have also made them with some chocolate and peanut butter.<\/p>\n","protected":false},"excerpt":{"rendered":" Hamantaschen are traditional Jewish cookies, made in the shape of a triangle and filled with prune or poppy-seed filling and\u00a0served during the festival of Purim.\u00a0 They are named after Haman, the villain in the Story of Esther (The Megillah) who wore a three-cornered hat.\u00a0 This recipe is for the prune version. \u00a0 \u00a0<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[105,102,103,107,106,104],"_links":{"self":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/45"}],"collection":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45"}],"version-history":[{"count":9,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/45\/revisions"}],"predecessor-version":[{"id":50,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/45\/revisions\/50"}],"wp:attachment":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>Dough:
\n1 stick of\u00a0 unsalted butter (1\/2 cup)
\n1 cup of sugar
\n3 1\/2 cups of all purpose unbleached flour
\n1 tbs baking powder
\n1\/2 tsp sea or kosher salt
\n3 eggs<\/p>\n
\n16 ozs of prunes (aka Dried Plums)
\nZest and juice from\u00a01 medium orange
\n1\/4 cup of dry-roasted almonds<\/p>\n