This recipe comes from my college roommate, Tiffany. She was a bit of a kook back then, always succeeding in making me feel normal and socially acceptable. She was also one of the kindest souls I had ever met. Very little has changed since then. Tiffany is still a kook, and she is one of my dearest friends. When it comes to this recipe, she writes:
I’m pretty sure “Hamantaschen” is Yiddish for “pain-in-the-butt” cookie. If you are saying to yourself, “You know, all the cookie recipes I’ve tried in the past were just way too easy” or “I really need to spend more quality time with my food processor,” then these are the cookies for you! Why do I continue to make them? Because they are unlike anything else – chewy, fruity, triangular – and they disappear quickly at church bake sales. My mom and I used to make them together before I moved; four hands is definitely better. Oh, and do not attempt this without the wax paper. Even I am not that crazy.
Preparation: 2 hours & 10 minutes
Bake: 11-15 minutes per batch
- 1.5 cups (about 9 oz) coarsely chopped dried apricots
- 1/3 cup golden raisins
- 1/2 cup mild honey
- 1/4 cup orange marmalade
- 1/2 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup cold unsalted butter, cut into pieces
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 1 large egg plus white of 1 large egg
- 2 tsp. finely grated lemon peel
- 1.5 teaspoons lemon juice
- 1.5 teaspoons vanilla extract
- Egg wash (optional): 1 large egg yolk, lightly beaten with 1 Tablespoon water)
To make filling:
- In a medium non-reactive saucepan, bring apricots, raisins, 1/2 cup honey, marmalade, cinnamon, and 1/2 cup water to a simmer. Cook, stirring occasionally, 10 minutes or until almost all liquid is absorbed (if filling dries out, add water as needed).
- Transfer to a food processor; pulse until coarsely pureed.
- Taste. If tart, add up to 2 Tablespoons more honey. Process to blend.
- Cover and refrigerate until chilled.
To make dough:
- Have 2 baking sheets ready.
- In food processor, pulse flour, salt and baking soda until blended. Sprinkle with butter and oil; pulse until coarse crumbs form.
- In a small bowl, beat sugar, egg, egg white, lemon peel and juice, and vanilla until combined. Drizzle over flour mixture. Pulse until blended.
- Divide dough into thirds. Place each portion between wax paper. Roll each to 1/8 in. thick (check under side of dough and smooth out wrinkles). Stack (with the paper still attached) on a baking sheet. Refrigerate 45 minutes or until dough is firm. Refrigerate other baking sheet.
- Position racks to divide oven in thirds. Heat to 375 degrees. Coat other baking sheet with non-stick spray. Have ready a round cookie cutter of about 3 inches in diameter.
- Working with one portion of dough (leave rest refrigerated), gently peel away one sheet of wax paper, then lightly pat back in place. Flip dough over onto chilled baking sheet; peel off top sheet.
- Using cutter, cut out cookies. With a spatula, place rounds 2 inches apart on baking sheets.
- Mark the rounds into thirds with nicks from a paring knife. Place about 1 teaspoon filling in center of each round.
- Lift up 1 side of each at 1 mark. Very firmly pinch together to form one corner. With both hands, lift up dough at remaining 2 marks and very firmly pinch together to form second and third corners.
- If needed add filling so it mounds slightly in center but DO NOT OVERFILL. If dough gets soft, chill until firm.
- Lightly brush cookies with egg wash, blotting up drips.
- Re-roll dough scraps and repeat.
- Bake 1 sheet at a time in upper third of oven 11-15 minutes until lightly tinged brown, reversing sheet from front to back halfway through baking. Immediately transfer to wire rack.
I live in Greater Pittsburgh with my gray cat, my black cat, and my white husband. Currently I shape the minds of 3-5 year olds during the day and take classes in Special Education in the evenings. I enjoy good coffee, better chocolate, sci-fi and naps.