Do you have a good Hamentashen (Purim Cookies) Recipe?

Question

If so, could you share it with us?
Thanks! d:)

Answer 1

Hamentashen

Dough
½ cup butter
1 cup sugar
1 egg
2 cups flour
2 tsp. baking powder
2 tbsp. milk
vanilla or lemon extract

Cream butter and sugar, and add egg. Sift flour and baking powder together and add a little to creamed mixture. Add milk, then remaining flour. Mix in flavoring. Roll dough out 1/8 to ¼ inch thick. Cut into rounds, dot each with a spoonful of filling form into triangles, and bake at 375 degrees for 15 to 30 minutes until delicately browned.
Poppy Seed Filling
1 cup poppy seed
1 cup milk
1 oz. butter
2 tbsp. honey
1 tart apple, grated

Bring poppy seed and milk to boil, add butter and honey, and boil until thick. Cool, then add grated apple.
Prune Filling
1 lb. prunes, pitted
1 cup raisins
1 tbsp. lemon juice
1 tsp. lemon rind, grated
½ cup sugar
1 tbsp. honey

Soak prunes overnight in cold water, or for two hours in hot water. Drain. Chop prunes and raisins. Mix all ingredients thoroughly.
Apricot Filling
1 lb. dried apricots
1 cup honey
1 tbsp. orange rind, grated
3 tbsp. orange juice

Soak apricots overnight in water to cover. Drain, then puree. Combine with honey, orange rind and juice.
Prune and Date Filling
1 cup prunes
1 cup raisins
1cup dates
½ cup nuts
½ cup jam
3 tbsp. lemon juice

Soak prunes in hot water for two hours. Drain. Mince all ingredients and mix well.

Answer 2

1

Answer 3

Oznei Haman (Or Hamentashen or Jewish Tricorn Cookies)
From "The Ultimate Cookie Book" by Catherine Atkinson. These are said to be eaten at the Jewish feast called Purim (which is to celebrate the Jews' deliverance from the scheming Haman).
20 servings 1 hour 30 min prep

Dough
1/2 cup unsalted butter, at room temperature, diced
1/2 cup superfine sugar (generously measured)
1/2 teaspoon vanilla extract
3 egg yolks
2 1/4 cups all-purpose flour
1 egg, beaten
Filling
3 tablespoons poppy seeds
1 tablespoon clear honey
2 tablespoons superfine sugar
1 lemon rind, finely grated
1 tablespoon lemon juice
4 tablespoons water
1/3 cup ground almonds
1 medium egg, beaten
1/4 cup raisins (conservatively measured)

For the dough: Beat the butter with the sugar until light and creamy. Beat in the vanilla and egg yolks. Sift over the flour, stir in, then work into a dough with your hands. Knead until smooth. Put in plastic wrap and chill while fixing the filling.
For the filling: Put the poppy seeds, honey, sugar, lemon rind and juice into a pan with 4 tbl water and bring to the boil, stirring. Remove from the heat and beat in the almonds, egg and raisins. Cool while working with dough.
Preheat the oven to 350 and line two large baking sheets with baking parchment paper. Roll out the dough on a lightly floured surface to 1/8" thickness. Using a plain round 3" cutter, stamp out rounds.
Place a heaped teaspoon of filling on each round. Brush the edges with beaten egg, then bring the sides to the center to form a tricorn shape. Seal the edges together well and place on prepared baking sheets, spaced slightly apart.
Brush with beaten egg and bake for 20-30 minutes, or until golden brown. Transfer to a wire rack and leave to cool.

Answer 4

Hamantaschen

Makes about 60 cookies
Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews’ deliverance from the detested Haman. Make sure the cookie dough is well chilled before you roll it out so it won’t stick to your rolling pin or counter and tear. You can substitute apricot preserves for the poppy-seed filling.

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups granulated sugar

2 teaspoons grated orange zest

2 tablespoons freshly squeezed orange juice

2 teaspoons pure vanilla extract

3 large eggs

4 cups all-purpose flour, sifted

4 teaspoons baking powder

1/2 teaspoon salt

1 cup poppy seeds

1/2 cup milk

1/4 cup plus 2 tablespoons honey

1/4 cup golden raisins

1/2 teaspoon grated lemon zest

1. In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light in color and fluffy, 3 to 4 minutes. Add orange zest, orange juice, vanilla extract, and 2 eggs, one at a time, scraping down the sides of the bowl when necessary

2. Sift together flour, baking powder, and salt. With the mixer on low speed, slowly add to butter mixture until just combined. Divide dough into thirds. Wrap tightly in plastic, and refrigerate for at least 1 hour.

3. Heat oven to 350°. Remove one-third of the dough from the refrigerator at a time. On a liberally floured surface, roll dough to a 1/8-inch thickness. With a 3-inch fluted round cutter, cut out as many circles as possible, and place on a prepared baking pan. Chill until firm, about 30 minutes.

4. Meanwhile make the poppy-seed filling: Grind poppy seeds in a food processor. Place seeds in a medium saucepan. Add milk and honey. Cook over a medium-low heat until thickened, stirring occasionally, about 20 minutes. Add raisins and lemon zest. Remove from heat. Cool completely before using.

5. Remove chilled circles from refrigerator. Place each filling into a medium pastry bag fitted with a coupler. Pipe 2 teaspoons of filling into the center of each circle. Whisk together remaining egg with 1 teaspoon of water. Brush edges with egg wash. Fold in sides to form a triangle. Pinch dough to enclose the filling.

6. Bake the cookies in the center rack of the oven until golden, 12 to 15 minutes. Cool cookies on baking sheets for 5 minutes; then transfer to wire racks to cool completely.

Answer 5

1 gallon of whiksey
3 chickens and a 1 turkey
some pepper, salt and there you go!