(That was a play on Hammer Time for those of you who didn’t get it. But you all got it, right? Cause you’re smart kids.)
Last week was Purim, which I like to call the Jewish Halloween. But really, it’s a festival that celebrates yet another day when us Jews escaped persecution from some bad peoples. (I’m such a good Jew it’s astounding.) People dress up in costumes and party, so Jewish Halloween it is.
For Purim, you make a dessert called Hamentashen, which are delicious cookies filled with jam. Traditionally they’re supposed to be filled with prune butter, which sounds a lot better than it is, but the supermarkets here don’t carry that, so jam it was. I didn’t make these in time for Purim, which was last Tuesday (I’m pretty sure… again horrible Jew here), but that’s no reason to enjoy them anyway, so I got my grandma’s recipe from my mom, and went to town!
So, if you will, Hamentashen in Photo Essay. (It’s been awhile since I did one of these… you know you love it!)
And the recipe:
1 cup vegetable or corn oil (plus extra for brushing cookies)
1 cup sugar
2 tsp baking powder
1/4 tsp salt
4 cups flour (plus extra for handling dough)
2 tsps vanilla
Preserves for filling (I also make some with peanut butter and chocolate chips!)
Mix together the oil, sugar, eggs, baking powder, salt, flour and vanilla to create dough. You can use your hands to form it once it combines. Rub some flour on the rolling pin and cutting board, roll out portions of the dough at a time, and cut out circles (I used a cup.) Use about teaspoon of filling for each circle. Pinch closed into a nurses cap.
When you have a full cookie tray, mix about two tsbs of oil w/ cinnamon. Brush the cookies with this mixture before baking. Bake at 375 until golden brown (about 10-12 minutes.)