As both St. Patrick’s Day and Purim fell during Holy Week this year, I wanted to do at least a little something for the both of them, still emphasizing Easter over all three. Monday we had green pancakes (yeah, I’m quite frugal with the food coloring 🙂 ), and we talked a little about the Saint and his ministry. A is studying the Middle Ages right now, so it fit right in.
Today we made Hamantaschen, or Haman’s Hats, to celebrate Purim. I like these cookies because a) the dough is not very tempting to eat, so the kids just stick to making, not eating and b) the cookies themselves aren’t that attractive to my kids, either, as they aren’t big jelly fans. Win win! The result is something closely resembling a nutrigrain bar. I’ve used a recipe that I originally found on Highlights for Children. Since I can’t find it there anymore, I’ll post it here, for my own future reference. We used strawberry preserves and orange marmalade for the fillings, which were a hit with…just me. And my neighbors.
2/3 cup butter
1/2 cup sugar
1/4 cup orange juice (smooth, no pulp)
1 cup white flour
1 cup wheat flour (no substitutions for correct texture)
2 teaspoons baking powder
Various preserves, fruit butters, and/or pie fillings
Blend butter and sugar thoroughly. Add the egg and blend thoroughly. Add OJ and blend thoroughly. Add flour 1/2 cup at a time, alternating white and wheat, blending thoroughly after each addition. Add the baking powder with the last half cup of flour. Refrigerate dough overnight or at least a few hours. Roll as thin as you can without getting holes in the dough (roll it between two sheets of waxed paper lightly dusted with flour for best results). Cut out 3 or 4 inch circles and place on baking sheet. Put a dollop of filling in the middle of each circle. Fold up the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle. Squeeze corners firmly, so they don’t come undone while baking. Bake at 350 degrees for 15-20 minutes, until golden brown and before filling spills over!
Traditional fillings are poppy seed and prune, but apricot is [recipe author’s] favorite. Apple butter, pineapple preserves and cherry pie filling all work quite well. Look for Simon Fischer Brand prune lekvar if sticking to Jewish tradition.
The number of cookies this recipe makes depends on the size of your cutting tool and the thickness of your dough. At 4 1/4 inch round and medium thickness, one should yield 20-24 cookies.