This year I was determined to find my own “house” hamantaschen recipe because it seems every Purim I go searching through my cookbooks and Google and I have never come up with a recipe that I love. I was looking for something bakery style with a thick cookie crust.
So I sent out a plea on my Facebook page asking for suggestions and suddenly recipes were arriving by email and weblinks, even one from a friend of a friend which was so nice. In the end I wound up combining two recipes but I did keep enough notes to repeat it. We used a variety of fillings from our Israeli Harvest stash including fresh dates, apricot jam and fig jam.
And because we did not get enough, and I wanted to double check the dough, I made some shaped like Challah for Shabbat.
I realize it is a little late for a recipe now, but who knows, maybe you did not get enough! And it is super early for next Purim (I am prepared that way). So, with no further ado here it is:
ON THE LETTUCE EDGE’S HOUSE HAMENTASCHEN
- ¾ cups sugar
- 3 eggs
- 1 tsp vanilla
- 1-2 tbs orange juice
- 4 cups flour (half whole wheat is good)
- 4 tbs baking powder
1.5 cups chopped Israeli Harvest organic medjool dates
¼ cup chopped Israeli Harvest almonds
1 tbs orange juice, grape juice or wine
I like to roll my dough out relatively thick for a doughier cookie. You can also accomplish this by hand pressing your cookies which gives them a more rustic look. BAKE at 350 for about 10 minutes, watch them closely. Try to let them cool before eating.