Apricot Hamentaschen – Hamentaschen Cookies are the most traditional food to serve on the Jewish holiday of purim.
Purim is a Jewish holiday that was celebrated last night. It is children’s favorite holiday, as part of Purim celebrations are dressing up in costumes and receiving lots of sweets, especially Hamentaschen cookies, which are generally only available at this time.
In my opinion, food is a great conduit to discussion and breaking down biases. One thing I love about the multi-culturalism that is NYC is that I can celebrate Purim, Ramadan, Diwali and Christmas with friends. Learning about the religious and cultural history of different people encourages dialogue between different groups and breaks down biases that are often created by a sometimes partial media.
Purim started at sundown yesterday and most celebrations occurred yesterday, but technically I think the holiday lasts until sundown tonight, so you can still whip these up and surprise some of your Jewish friends and anyone else who enjoys sweet treats!
Although more traditional fillings for Hamentaschen are prune and poppy, none of these are my favorites so I went with the less common but my favorite of the fillings – apricot!
Hamentaschen Cookies for Purim…or anytime
(this is not my recipe. I had printed this recipe off of the Internet a few years ago and have no idea what website I got it from, but this is the first time I am trying it)
2/3 cup unsalted butter, softened
1/2 cup sugar
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
Using an electric mixer, blend sugar and butter until very creamy. Add egg and blend until thoroughly combined.
Combine dry ingredients in a seperate bowl.
Add dry ingredients to batter, a little at a time, until thoroughly combined.
This makes a dense shortbread dough.
Place in refrigerator for at least a few hours or overnight.
Preheat oven to 350 F.
On a lightly floured board, roll out dough. This was my first time making these and what I learned is that it is better to let the dough rest for 5-10 minutes before rolling out dough. The first cookies I rolled out were not as smooth as the second set.
Roll out dough as thin as possible. Using a round cutter, cut out circles (you can use whatever size you prefer). Place a little preserves in the center.
Fold in the sides to make a triangle.
Place on a cookie sheet lined with waxed paper or parchment paper.
Bake for 15-20 minutes, until golden brown.
Be careful not to overbake as filling will start to bubble out.
They taste delicious hot out of the oven with the warm preserves!