Hamantaschen , Easy Testy Recipe

What is Hamantaschen?

Hamantaschen are stuffed triangular cookies, classically made to have a good time on the Jewish excursion of Purim. For this hamantaschen recipe, you’ll pick out 3 one of a kind candy fillings. First up, a riff at the integral poppy seed iteration historically made with Mohn (sweetened poppy seed paste), which we’ve brightened with lemon zest and enriched with vanilla.

 

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There’s additionally a baklava-stimulated honey-nut filling (with pecans, pistachios, and walnuts) and an orange-scented date model spiced with cinnamon. You can also use keep-bought (or homemade) jam—apricot, prune, cherry, and raspberry are all famous choices.

 

A few pointers for success: First, it is vital to apply a scale to degree your components through weight, especially the flour. This crisp, shortbread-like dough is simplest to paint with at room temperature. If you need to make and kick back the dough in advance of time, make sure to allow the chilled dough to take a seat down at room temperature for at least half-hour earlier than rolling out. If the dough turns too soft, kick back it for a couple of minutes till it companies up again. Rolling the dough among sheets of parchment paper makes it simpler to maneuver—and removes the want for introduced flour, that may make the cookies tough. Don’t fear if there are a few cracks withinside the dough as you fold up the edges—they'll disappear whilst you pinch and seal the factors collectively. The bottoms of the cookies will brown extra fast than the tops, however, be cautious whilst checking for doneness: Those candy facilities can flip lava-warm withinside the oven so allow them to cool on the baking sheet till simply heat earlier than tasting.

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Smashed Potatoes

Baked Oats

Ingredients

Four cups (500 g) of all-motive flour, plus extra for the floor

1½ teaspoons baking powder

1cup (2 sticks) of unsalted butter, room temperature

1cup (two hundred g) of sugar

1teaspoon kosher salt

1tsp. (packed) finely grated lemon zest

2 massive eggs, room temperature

SPECIAL EQUIPMENT

3½ "-diameter cookie cutter

Preparation

Step 1

Whisk four cups (500g) of all-motive flour and 1 ½ tsp. baking powder in a small bowl till properly combined.

 

Step 2

Beat 1 cup (2 sticks) unsalted butter, 1 cup (200g) sugar, 1 tsp. Diamond Crystal kosher salt, and 1 tsp. (packed) the finely grated lemon zest in a stand mixer geared up with paddle attachment on medium pace till faded and creamy, approximately three mins. Add 2 massive eggs, one at a time, beating for 30 seconds after every addition and scraping down facets of bowl. Reduce pace to low and upload dry components; beat till simply combined. Divide dough in 1/2 of and pat into disks.

 Step 3

Working one disk at a time, roll out dough among 2 sheets of parchment paper to ¼" thick. Stack sheets of dough, nevertheless sandwiched among parchment, and slide onto a baking sheet. Chill till firm, approximately 1 hour.

 Step 4

Roll out dough on a totally gently floured floor to approximately ¼" thick, dusting with flour as needed (use as little flour as feasible). Cut out three 1/2" rounds with a cutter and, the usage of an offset spatula or bench scraper, switch to two parchment-coated baking sheets. Gather up scraps, reroll, and reduce extra rounds.

 Step 5

Place racks in higher and decrease thirds of the oven; preheat to 350°. Unstack dough sheets and switch to a floor; cautiously peel away pinnacle sheet of parchment paper from every. Punch out cookies as near collectively as feasible with a cutter. Transfer cutouts to two parchment-coated baking sheets (reuse the pinnacle sheets from rolling out cookies). Gather up scraps, reroll, and reduce out extra rounds, chilling dough in brief in among if needed.

 Step 6

Place 2 tsp. of your selected filling in the middle of every cookie round. Fold 3 facets up and over filling (leaving approximately 1” of filling exposed) to make a triangle, urgent factors lightly however firmly to seal.

 Step 7

Bake cookies, rotating baking sheets pinnacle to backside and the front to back, till bottoms are golden brown, 18-22 mins. Let cool for five mins on baking sheets, then switch to the twine rack and allow cool completely.

 Do in advance: Dough may be rolled out 2 days in advance; stack, sandwiched among parchment, on a baking sheet, wrap in plastic, and kick back. Cookies may be assembled three days in advance; keep hermetic at room temperature.

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