Hamantaschen is a traditional Jewish cookie that is served around the holiday’s. Now I am not Jewish so I hope I haven’t butchered the recipe, but these are wonderful. My husband called them cookie wontons, they are similar to a sugar cookie with a jelly filling. I have always made these using jam or jelly but I do believe if you want to go traditional you would use a nut or poppy seed filling. I hope you enjoy this recipe…
2/3 cup butter
1/2 cup sugar
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Dash of salt
Any favorite jam/jelly
Cream the shortening with sugar. Add egg and continue creaming until smooth.
Add the vanilla. Stir in the sifted flour, baking powder, and salt until a ball of dough is formed. Chill for 2-3 hours, or overnight.
Preheat oven to 375 degrees.
Take 1/4 of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut circles of dough with a drinking glass or round cookie-cutter. With your finger put water around the rim of the circle. Fill with 1 teaspoon of your filling and fold into three-cornered cookies.
Bake on a well-greased cookie sheet 10-16 minutes, until the tops are golden. (Without fail you will have some jam leakage, which is why you really want to grease your cookies sheet.)
On a side note, the jam that leaks our tastes just like a really good fruit roll-up. A nice little treat for the chef or helpers. But get it off the sheet as soon as possible so it doesn’t harden.