Food, Nutrition and Cooking

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Oh once there was a Wicked Wicked Man

Political jokes aside, here is my take on Hamantashen, the traditional cookie of Purim:

Note: dough requires refrigeration for 3 hours to overnight so plan ahead!

Parve* Hamantashen


10 oz coconut oil, softened but preferably not liquid

1/2 cup granulated sugar

1/2 t orange extract

1 T orange juice

1 large egg

2 1/4-2 1/2 cups all purpose flour

1 t baking powder

1/4 t salt

Filling: (see variations below)

1 cup walnuts, toasted (I like to do this in a toaster oven about 300 degrees for 1-2 minutes, keep an eye out, nuts burn quickly).

1/2 cup (scant) sugar

1/2 t orange extract

1 orange, zest and flesh (discard pith), cut into 1/8ths (you can also substitute 1/2 a grapefruit for a slightly tarter effect)

1 T cointreau or other orange liquor

2 T raisins or other dried fruit (prunes, figs, dates, apricots)

1/2 t cinnamon (optional)

1/2 cup orange or grapefruit marmalade or other preserves of your choice.

Dough: In the food processor using the dough blade, combine sugar and coconut oil; mix until well combined. Add remaining ingredients (start with smaller amount of flour) and process until the dough is slightly sticky but forms a ball. (if the dough is VERY sticky, add a bit more flour, up to 1/4 cup). Flatten into 2 pieces and cover well with plastic wrap. Refrigerate 3 hours – overnight.

Remove dough from refrigerator and allow to come to room temperature, about 3o minutes depending on temperature of your kitchen. Note: coconut oil takes a bit longer to soften than butter would.

Filling: In the food processor combine all the ingredients and process to a fine chopped consistency. Set aside

Making the Hamantashen: Preheat oven to 375 degrees F. Using 1/2 the dough, roll out to 1/8″ thickness on a very lightly floured surface. Using a biscuit cutter or a tumbler, cut into 3″ disks. If the dough has become dry and flaky, add a little bit of water, maybe 1-2 t at a time until you are able to work with it.

Place each disk onto parchment paper on a cookie sheet. Place 1.5 t of filling in the center of each disk. Moisten the edges of the dough with a bit of water. Bring the edges of dough up to form a triangle (practice with a circle of paper first if you are unsure of how this works). Pinch the edges together leaving a small opening at the center top.

Bake 15-17 minutes until cookies are golden.

Yield 30-36 Hamantashen

*Parve indicates that there are neither dairy nor meat products in a food

Variations: Fill the dough using prune butter (lekvar) or apricot butter or a paste made of poppy seeds (mohn).IMG_2207.JPG