- Craig Claiborne born (1920)
- 1 cup granulated sugar
- 3/4 cups unsalted butter, at room temperature
- 2 eggs
- 1 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 2-4 tablespoons jam, chocolate chips, or prune butter
This easy hamantaschen recipe has been passed down in my family for generations and traces back to Germany. These festive triangle-shaped cookies offer the perfect sweet bite for breakfast, lunch, or even dinner. They are traditionally filled with lakbar, a thick tangy prune spread (think apple butter but with prunes). Have fun folding and filling these cookies with your favorite jams and jellies — or for an extra treat, try adding a few chocolate chips in the center for a warm gooey filling.
Preheat the oven to 350 degrees.
In a bowl, cream the sugar and butter with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs and mix until incorporated.
Over a separate bowl, sift together the baking powder and flour. Add the dry ingredients to the wet ingredients in 3 batches, blending after each addition.
Put the dough in the freezer for 5 minutes to stiffen. Transfer the dough onto waxed paper, and sandwich it with another sheet of waxed paper sheet on top. Roll to ¼-inch thickness.
Using a 2 ½- to 3-inch diameter cookie cutter, cut circles into the dough and put a small dollop of jam or filling in the center. Fold the circle so it forms a triangle; pinch the top and fold up the bottom.
Transfer the cookies to a baking sheet and bake until golden brown at the edges, about 15 minutes. Remove from the oven, let cool, and enjoy.