This recipe for Hamentaschen come from our friend Norma R. who lives in New York.*
1/2 Cup butter
1 Cup sugar
1 tsp Vanilla
1/2 Cup yogurt or sour cream
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
2-2/3 Cups flour
Cream the butter and sugar together.
Add the liquid ingredients next and mix thoroughly.
Now add the dry ingredients.
Divide the dough in half and chill for 30 minutes in the freezer or 1 hour in the fridge. Can be kept in the fridge overnight, too.
Work with one half of the dough at a time, so that it will stay cool.
Roll out dough to about a 1/4 inch thick, and cut into 3-4 inch rounds. [The open end of a drinking glass works well.]
Fill the center with your favorite topping (poppy seed, apricot, or chocolate with orange marmalade – my favourite!).
Dampen the edges of the dough with water and then crimp to form triangles.
Bake 8-10 minutes at 350F .
Look for a golden brown bottom to determine if they are done – the tops will stay pale.
*Hamentaschen are named for the three-cornered hat of Haman, the villain in the Jewish story of Queen Esther. These cookies are baked and given during Purim, a holiday which celebrates Esther saving Persian Jews from Haman’s machinations to exterminate them. More about Purim celebrations over on our blog.