Jammiest Hamantaschen

Jammiest Hamantaschen

For someone who says they are not a baker, all I post is about treats. Here is another one, the Hamantaschenwhich I adore, a more elegant and festive variety of the thumbprint cookie, one of our go-to cookie recipes. These are associated with the Jewish holiday of Purim, a Jewish festival held in Spring to commemorate the defeat of Haman's plot to massacre the Jews as recorded in the book of Esther. The triangle shape is suggested to be shaped of Haman's hat.

I did not grow up with them but have fond memories with our closest friends we raised our children together. The plate would be set in front of me and I could not help myself. Often there were preparations of costumes at the same time for their Spring festival they would attend later.

Inspired by the video of Jake Cohen on @thefeedfeed making his Chocolate Chip Hamantaschen  , my daughter and I made them this weekend. We used the end of jars of jams collected in our fridge, and what a gorgeous variety we had: Fig Jam by Farm Girl (my friend + amazing product), homemade Pear Ginger from a holiday gift, Peach Chardonnay by local Maison de Monaco, and the end of the Black Raspberry by Bonne Mammon we used for our Valentine's Thumbprint cookies.

The main tip I learned fro Jake was to shape the cookies and then set in the refrigerator for 2 hours. Most cookie recipes say to chill the dough before rolling, I loved this method. Also, see my photos below on how I over-filled the first batches which lead to a messy, often falling apart cookie, which was delicious with the jam. My daughter learned and made the final perfect batch.

It was such a pleasure to be in the kitchen with my daughter. I did not plan to document the process but watching her lovely hands at work, I could not help myself. I try to give my family a break from this world I am in but it was to perfect not to share.


Jam-filled Hamantaschen on a plate by Issa Pottery 

My daughter's perfectly shaped Hamantaschen, I over-cooked

Buttery dough after mixing just before rolling out.

Buttery dough out of the mixer ready for rolling

Cutting circles in the Hamantaschen dough

Cutting 3" circles of dough

Too much yummy jam for the Hammantaschen

Fig Jam by Farm Girl

Pinching the first corner of the Hamantaschen

Pinching the fist corner of an over-filled cookie

forming the triangle shape of the Hamantaschen

Shaping the triangle

Hamantaschen ready for the oven

Ready for the oven

The final batch of well-shaped Hamantaschen

Eva's are PERFECT

Baking, the process

Baking with my daughter make it all right in the world



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