FEASTING ON HAMENTASCHEN

Purim is a Jewish festival celebrated this year on March 9. The story of Purim, according to Wikipedia, tells that Jewish exiles from the Kingdom of Judah who had been living in the Babylonian captivity (6th Century BCE) found themselves under Persian rule after Babylonia was in turn conquered by the Persian Empire. According to the Biblical book of Esther, Haman, the royal vizier to King Ahasuerus, planned to kill the Jews, but his plans were foiled by Esther, (who was made queen after his previous queen, Vashti, was dismissed) and Mordechai, a palace official and cousin of Esther who raised her when her parents died. The Jews were delivered from being the victims of an evil decree against them and were instead allowed by the King to destroy their enemies. The day after the battle was designated as a day of feasting and rejoicing.

One of the traditions of Purim is the making of Hamentaschen, a fruit-filled cookie that is triangular in shape, which represents the kind of hat the villain of the story, Haman, wore. There is no rule that says you can’t make this cookie any time you want, but for some reason it always seems better if you save up your yearning for Hamentaschen until Purim.

Since marrying into Jerry’s tradition, I have attempted a number of the traditional dishes, but only to feed the gentile side of the family. I would never, ever try to pass of my potato latke’s to Jerry’s family who have perfected the making of them over the years. However, I am the only one to do Hamentaschen, and I’ll start tomorrow. The above photo was taken at last year’s baking.

Any kind of jam or preserves filling can be used, but I always use the traditional filling made by the Solo Company, but which is getting harder and harder to find. My Hamentaschen are filled with Solo poppy seed, prune, and apricot filling and a very non-traditional Smuckers Raspberry preserves.

DEFINITIVE HAMENTASCHEN COOKIES

2 ¾ cups all purpose flour
½ cup sugar
1 T baking powder
1 t grated orange peel
½ t salt
1 cup butter or margarine, softened
2 eggs, beaten + 2 T milk
1 can SOLO filling

For Brushing on uncooked cookie:
1 egg yolk beaten with 1 T milk


1) Stir together in large bowl flour, sugar, baking powder, orange peel and salt.

2) Cut in butter until mixture resembles coarse crumbs.

3) Add eggs and milk and mix until dough binds together.

4) Knead dough in bowl 5 to 8 strokes or until smooth.

5) Divide dough in half and wrap each piece separately in plastic wrap. Refrigerate 1 hour. Preheat over to 350F.

Grease 2 baking sheets and set aside. Roll out 1 piece of dough on lightly floured surface to ¼” thickness. Cut dough with floured 3” round plain cookie cutter. Spoon 1 teaspoon filling onto center of each circle. Bring 3 edges of circle together into middle of circle to form triangle. Pinch edges upward to make slight ridge, leaving small opening in center. Place on prepared baking sheets about 1-1/2” apart and brush dough with beaten egg yolk & milk mixture. Repeat with remaining dough and filling. Bake 20 to 25 minutes or until golden brown. Remove from baking sheets and cool completely on wire racks. Makes about 32 cookies.