I was lucky enough to have gotten this recipe from Facebook friend Brina Sachs Gonzalez right before Rosh Hashana (the Jewish New Year.) The recipe not only resulted in super yummy cookies, but turned out to be so easy that I could make it with my children…even with a broken KitchenAid! I have doubled all of Brina's original measurements, so the recipe can easily be halved (if you can figure out how to measure 1/6 of a tsp!)
2 cups flour
2/3 cup sugar
1/3 cup oil
1/3 tsp baking soda
2 Tbsp honey
2 eggs, lightly beaten
1.Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
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!
Gloria Kobrin's (aka Mommy) Hamantaschen
makes about 36 smallish cookies
3 c flour
1/2 c sugar
1/4 tsp salt
1/2 tsp baking powder