Description
Ina Garten’s hamantaschen blend classic Jewish pastry traditions with modern culinary finesse. Delicate triangular cookies filled with rich fruit preserves showcase her signature elegant approach to sweet treats, inviting you to savor a delightful Purim celebration.
Ingredients
Scale
Primary Ingredients:
- 4 ½ cups all-purpose flour
- 1 cup white sugar
- 1 ½ cups butter or margarine, softened
- 2 large eggs
Liquid Ingredients:
- 6 tablespoons (90 milliliters) orange juice
- 1 tablespoon (15 milliliters) vanilla extract
Additional Ingredients:
- 2 teaspoons baking powder
- 1 (12 ounces / 340 grams) can poppyseed filling
Instructions
- Cream softened unsalted butter and granulated sugar in a large mixing bowl using an electric mixer until the mixture becomes light and fluffy.
- Incorporate eggs individually, ensuring each is fully integrated before adding the next. Pour in fresh orange juice and pure vanilla extract, blending thoroughly until the mixture is smooth and uniform.
- Sift baking powder directly into the wet ingredients, then gradually fold in all-purpose flour, mixing until a cohesive dough forms. Wrap the dough in plastic wrap and refrigerate for a minimum of 2 hours to firm up and enhance flavor development.
- Preheat the oven to 375°F (190°C) and prepare baking sheets by lightly greasing them with butter or cooking spray.
- Remove chilled dough and place on a generously floured work surface. Roll out to approximately 1/4 inch (6 millimeters) thickness, ensuring an even surface.
- Using a 3-inch (7.6 centimeters) cookie cutter or clean drinking glass, cut uniform circular shapes from the rolled dough.
- Transfer dough circles onto prepared baking sheets, leaving slight spacing between each. Place a precise teaspoon of poppyseed filling precisely in the center of each circle.
- Carefully fold three edges of each circle towards the center, creating a triangular shape. Gently pinch the corners to seal, ensuring the filling remains partially visible. Optional: Chill shaped cookies for 15 minutes to maintain structural integrity during baking.
- Bake in the preheated oven for 8 to 10 minutes, watching carefully until edges turn a delicate golden brown.
- Allow cookies to rest on baking sheets for 3-4 minutes to set, then carefully transfer to wire cooling racks to reach room temperature completely.
Notes
- Mixing flour slowly helps prevent lumps and ensures a smooth, even texture in your dough.
- Refrigerating allows ingredients to meld together, intensifying flavors and creating a more compact cookie structure.
- Prepare baking sheets beforehand to save time and prevent last-minute kitchen stress.
- Room temperature butter blends more evenly, creating a more consistent cookie base.
- Measuring ingredients precisely guarantees consistent results every single time you bake.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 24
- Calories: 190
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg