There are so, so many Hamantaschen in my freezer right now.
We've got the regular ones, like Poppy, Apricot and Date.
There are Chocolate, Cherry and Peanut Butter.
There are no striped ones this year, because I've learned my lesson, Thankyouverymuch.
My newest flavor is Oreo. Which I thought was pretty awesome, but the kids gave me a Whatever, Mom. Apparently, I've been going through an Oreo phase.
These kids have it rough!
Before I tell you how easy it is to make these, though, I'd just like to remind you of the ground rules for Hamantaschen from my Hamantaschen 101 post a couple of years ago.
Top Five Rules of Hamantaschen:
- You have to allow time to chill the dough so it will roll out easily: four hours in the fridge or one hour in the freezer.
- Canned fillings are okay - as long as you make your own dough, you get all the points. I'm not a big fan of bought fruit fillings, but if that's what you grew up with, then crank up that can opener.
- You have to freeze the formed cookies to prevent them leaking, spreading and slumping. Do not defrost before baking.
- More filling is not better. Especially with poppy, a great glob of filling, is just unpleasant.
- However your grandmother made them is the right way. If you don't like your friend's recipe, don't insult her Bubbe by telling her.
Seriously, you MUST freeze them, or they will spread into puddles of sadness.
This is a slight variation on my regular, sugar cookie Hamantaschen dough. Try not to overwork it while you're rolling, or it turns kind of gray and ashy looking.
2 sticks unsalted butter, softened
2 cups granulated sugar
1/4 teaspoon table salt
2 teaspoons vanilla
4 teaspoons baking powder
4 cups all-purpose flour
20 Oreo cookies
3/4-1 cup of cream
If you want to use a hand mixer, then cut the recipe in half - this much dough will burn out the smaller motor. And if you don't have a processor, just put the cookies in a ziploc bag and bash them with a rolling pin.
- In a stand mixer cream the butter and sugar until fluffy. Add the eggs one at a time, then the vanilla and salt.
- Beat in the baking powder and flour on low speed, until fist-sized clumps of dough start to form around the beater.
- Scrape the cream from between the Oreo layers and set it aside for use in the filling. Pulse the cookies in the food processor until most pieces are finely ground; a few chunks is okay.
- Add the Oreo crumbs to the mixer and incorporate them on low speed.
- Pull the dough together into a ball, wrap or cover with plastic. Refrigerate for four hours or freeze for one.
- To make the filling, pulse the 20 Oreos and leftover filling in the processor until chunky. Pour in the cream and run the machine until you get to the texture of chunky peanut-butter. Store in the fridge until you're ready to use.
- On a counter dusted with flour, roll the dough out to 1/8" thick. Use floured glass or cutter to form 4" circles. Slide a spatula under the circles and move them to the side while you finish cutting out the dough.
- Drop 1 teaspoon of filling into the center of each circle, and fold in sides to make a triangle. Pinch the corners to seal.
- Freeze on rimmed baking sheets lined with wax paper. When hard, store the cookies in freezer bags. Do not defrost before baking.
- When you are ready to bake, preheat the oven to 350˚(325˚ convection). Arrange frozen hamantaschen about 2" apart on ungreased baking sheets.
- Bake for about 15 minutes, until the edges just start to brown, but the center is still pale. Cool on a rack. Store in an airtight container for two days.
Happy Purim! Freilichen Purim! Simchat Purim!