Oznei Haman or Hamentashen or Jewish Tricorn Cookies
Celebrate the festive spirit of Purim with these delightful Oznei Haman, also known as Hamentashen or Jewish Tricorn Cookies! These buttery, shortbread-like treats are beautifully shaped into iconic three-cornered pastries, each filled with your choice of poppy seed filling, fruit jam, or luscious chocolate spread. With their light, crisp edges and generous pockets of sweet, gooey filling, they’re as delicious as they are symbolic. This recipe is perfect for both beginners and seasoned bakers, featuring an easy-to-handle dough that comes together effortlessly and bakes to golden perfection in just minutes. Whether you’re crafting a batch for a holiday celebration or an everyday indulgence, these versatile and customizable cookies are sure to delight. Try pairing them with tea or coffee for a truly satisfying treat!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 1 tablespoon Milk (optional, for dough consistency)
- 200 grams Poppy seed filling, fruit jam, or chocolate spread
Instructions
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg and vanilla extract to the bowl and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. If the dough is too crumbly, add 1 tablespoon of milk to bring it together.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch (3 mm).
Using a round cookie cutter or a glass, cut circles approximately 3 inches (7-8 cm) in diameter.
Place 1 teaspoon of your chosen filling (poppy seed, jam, or chocolate spread) in the center of each circle.
To form the tricorn shape, fold one side of the circle toward the center over the filling, then fold the second side to partially overlap the first, and finally fold the third side, pinching the edges together to seal the corners. Ensure the filling is visible in the center.
Transfer the formed cookies to the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy fresh or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 336.5 g | 122% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 151.8 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 297 mg | 23% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
