If you have never heard of, or seen a hamentashen cookie, it’s because it’s a cookie that is eaten and made to celebrate the Jewish holiday Purim. I’m not going to get into the details of the origin of Purim or the origin of why the cookie is shaped like a triangle, so if your curious, then google it.
Hamentashen are ethier really good or really really bad. I’ve had the miss fortune of eating many TERRIBLE hamentashen. I’ve spit out plenty of hamentashen over the years. With that said, I guarantee this hamentashen recipe isn’t garbage.
If you take on this cookie recipe, I HIGHLY RECOMMEND baking these with a friend or family member. These cookies are more labor intensive and time intensive than the average cookie. Not to scare you, but making these cookies with a friend will cut your time in half.
These cookies let you be creative, you can use any flavor jam or pie filling that you like, nutella, chocolate chips, sprinkles, etc. If you have little ones at home, it’s a great activity to get them involved in.
1 (8oz) pkg. Softened Cream Cheese
3/4 C. Softened Butter
1 tsp. Vanilla Extract
1 C. Powdered Sugar
2 1/4 C. All Purpose Flour
1/2 tsp. Baking Soda
Fillings – Pie Fillings/Jams, Chocolate Chips, etc.
Preheat the oven to 350.
1. In a stand mixer with the paddle attachment, beat the cream cheese and butter until smooth and fluffy. Add the vanilla and powdered sugar and continue to mix until incorporated.
2. Add the flour and baking soda and mix well until combined.
3. Let dough chill in the fridge for at least 30 minutes. Once chilled, roll out your dough on a floured surface to a 1/8 inch thickness. Cut the dough with a biscuit cutter or round cookie cutter. Place a glob of pie filling in the center (I like Solo Raspberry and Apricot Pie Filling). Fold your dough into a triangle, making sure the corners are pinched well.
4. Bake for 12 to 14 minutes or until the edges just start to turn golden brown.
I hope you enjoy this delicious holiday cookie and Happy Purim!