It's white out conditions outside even though it's almost March and my son has a snow day from preschool. Argh.

Luckily, Purim is this weekend so we have a perfect indoor activity on this pre-Purim Friday–baking Hamentaschen!

I posted this recipe a year ago, but here it is again–an oldie but goodie.

You can find recipes for prune and apricot filling on my older post 🙂 If you want to use prepared jam, use preserves–otherwise your filling will leak out of your cookies and make a mess!

Happy baking!

Gloria Kobrin's (aka Mommy) Hamantaschen

makes about 36 smallish cookies

Ingredients:

3 c flour

1/2 c sugar

1/4 tsp salt

1/2 tsp baking powder

1 c frozen margarine (I tend to use butter–which makes for a slightly less pliable dough)

1 egg

1 tsp vanilla extract

2 Tbsp water

Directions for making dough:

 Combine dry ingredients in bowl of processor. Pulse processor three or four times. Cut margarine (butter)into tablespoons and add to flour mixture. Pulse several times until mixture resembles small crumbs.

Beat egg with vanilla and two tablespoons water.

Turn on processor and
pour liquid through feeding tube. Dough will form in less than a
minute. Add one tablespoon more water if mixture seems too dry.

Scrape dough onto a sheet of waxed paper. Wrap well and chill several hours or up to two weeks.

To make the cookies themselves:

Preheat oven to 375 degrees F.

Bring dough to room temperature.

 Sprinkle flour on a flat surface (a clean counter or marble slab works perfectly!)

 Divide dough in thirds.

Take one portion and roll out until it is about 1/8^th inch thick. Cut into circles with cookie cutter.

Place
about 1 teaspoon desired filling towards the top of the circle. Fold
over the top and two sides to form a triangle. Pinch corners together
and place carefully on a greased cookie sheet (or one covered with
parchment paper.)

Repeat process until all the dough has been used. Combine scraps and roll again to produce a few more hamantaschen.

Before
baking, seal corners by pinching them together with water. Bake 10-12
minutes or until cookies are just barely browned.

Cool completely before eating or freezing.