MARCH 5 • 2020 | 33

of the circle and fold it toward 
the center, overlapping the 
upper part of the left side flap to 
create a triangular tip at the top 
of the circle. Repeat with the last 
side of the dough (you will have 
triangular-shaped dough). 
Bake until the cheese is 
melted and light golden brown, 
approximately 15-25 minutes. 
Remove the tart from the bak-
ing sheet and let cool slightly 
before serving, drizzled with 
balsamic glaze. 

EASY HAMENTASHEN 
(COOKIE DOUGH TYPE)

If you’
d like, add ½ cup cocoa pow-

der to the dough to make chocolate 

dough. Or add 1 cup of mini chocolate 

chips to make the batter choco-

late-chippy!

INGREDIENTS:

 2¼ to 2½ cups flour 

 1 tsp. baking powder

 ¼ tsp. salt

 2 large eggs

 2/3 cup sugar

 ¼ cup vegetable or oil (not 

extra-virgin)

 1 tsp. vanilla

 Ice water or orange juice (as

needed)

FILLING: 

 Canned pie filling, fruit or poppy-

seed (I use Solo brand)

DIRECTIONS:
Position the oven rack to the 
center of the oven and preheat 
oven to 350°F. Line a baking 
sheet with parchment. Set aside. 
Combine 2¼ cups flour, bak-
ing powder and salt in a bowl 
and whisk well. Set aside. 
In another bowl, whisk 
together the eggs, sugar, oil and 
vanilla.
Stir the mixture together with 
a spoon until crumbly.
Lightly flour a clean surface 
and turn the dough onto the 
surface. 
Use your hands to “knead” 
(or start turning the dough over 

and over) until smooth. If the 
dough is too dry, add juice or 
water, a few drops at a time and 
continue kneading until the 
dough is smooth. If the dough 
is too wet, knead in the extra ¼ 
cup of flour. 
Flour the surface lightly again 
and use a rolling pin to roll out 
the dough to about ⅛-¼ inch 
thickness. 
Use a cookie cutter to cut the 
dough into 3- to 4-inch circles. 
Gather the scraps and roll them 
out again and repeat making 
circles until you have 24-36 
(depending on the thickness 
and size of circles).
Place about a teaspoon of 
filling into the center of one 
circle (this is your “
test” cookie. 
Too much filling will make the 
hamentashen break open or 
ooze filling). Fold the dough 
over the filling, overlapping the 
edges to make a triangle (Do 
not pinch the edges together.) 
A bit of filling should be visible. 
Press down on the edges to seal. 
Place the “
test” hamantashen 
on the baking sheet and bake 
for 20 minutes or until golden. 
If the size and amount of 
filling are all correct, continue 
making hamentashen using 
the same amount of filling. If it 
oozes, use less filling.
Makes 24-36 hamentashen. 

For more recipes, visit thejewish-
news.com.

Contact Larry Al
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an
 

 

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