Heavenly Hamantaschen

Today was hamantaschen-baking day in Kitah Alef Bet! Together, we mixed together all of the ingredients and turned our dough into delicious cookies.

"You have a lot of tools!" Perly observed, when he saw all of the measuring cups and spoons I had gathered for the activity.  This was a great opportunity to review the vocabulary word "recipe," as I followed a slip of paper with the ingredients and cooking instructions on it.

Each class member had a turn to pour in an ingredient

 

 

 

 

The potato masher really came in handy!

 

Our recipe is unique- it calls for orange juice!

 After the dough was mixed, it was time to cut the cookies and fill them.

In my opinion, these are the best hamantaschen in the world. But you don't have to take my word or it- you can take a bite of the one we sent home, or make a batch yourself!

World's Greatest Hamantaschen:

1/2 C margarine
1 C sugar
1 large egg
1/3 C orange juice
1 tsp vanilla extract
3 C all purpose flour
2 tsp baking powder
1/2 tsp salt
1 egg, beaten
Cinnamon-sugar

Preheat oven to 350

Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well.  Add egg, orange juice, and vanilla.

Combine flour, baking powder, and salt.  Add to margarine mixture; stir into a uniform dough.

Shape dough into a flat disk.  Cover in plastic wrap and refrigerate at least 15 minutes (may be made 2 days ahead).

Roll out chilled dough on a lightly floured surface to 1/8 inch thickness.  Cut 3-inch circles with a cookie cutter or drinking glass.

Place 1/2 tsp of filling in the center of each circle. 

Shape into a triangle by folding 2 sides of the circle to the center and pinch together at the sides.  Fold remaining side up to the center and pinch together at the sides.  Some of the filling should be visible in the center.

Place hamentashen 1 inch apart on a greased baking sheet.  Brush with egg and sprinkle with cinnamon-sugar.

Bake for 20-25 minutes (I baked for less than 20 as my oven gets pretty hot).