Hamentashen Cookies

Instructions

1. 1

   Prepare the Poppy Seed Filling

   • In a small saucepan, combine the ground poppy seeds, 1/2 cup milk, 1/3 cup granulated sugar, honey, and lemon zest.
   • Bring the mixture to a simmer over medium heat, stirring frequently to prevent scorching.
   • Reduce the heat to low and continue to cook for 10-15 minutes, stirring often, until the mixture thickens into a jam-like paste.
   • Remove from heat and transfer to a bowl. Allow it to cool completely to room temperature. You can refrigerate it to speed up the process.
2. 2

   Make the Cookie Dough

   • In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
   • In a large bowl using a stand mixer or hand mixer, cream the softened unsalted butter and 1 cup of granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
   • Beat in 2 large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in the orange juice and vanilla extract.
   • With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, mixing only until just combined. Do not overmix the dough.
3. 3

   Chill the Dough

   • Divide the dough into two equal halves. Form each half into a flat disc and wrap it tightly in plastic wrap.
   • Refrigerate the dough for at least 1 hour, or up to 3 days, until it is firm. This step is crucial for easy rolling and preventing the cookies from spreading.
4. 4

   Assemble the Hamentashen

   • Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
   • Working with one disc at a time on a lightly floured surface, roll the chilled dough out to approximately 1/8-inch thickness.
   • Use a 3-inch round cookie or biscuit cutter to cut out circles. Gather and re-roll the scraps once to cut more circles.
   • Place a scant teaspoon of the cooled poppy seed filling in the center of each dough circle.
   • To form the triangle, bring three edges of the circle up towards the center, overlapping them to create three corners. Pinch the corners together very firmly to seal, leaving a small opening in the center to show the filling.
5. 5

   Bake the Cookies

   • Carefully place the shaped cookies on the prepared baking sheets, about 1-2 inches apart.
   • In a small bowl, whisk the remaining large egg with 1 tablespoon of water to create an egg wash.
   • Lightly brush the dough (not the filling) of each hamentashen with the egg wash for a golden, shiny finish.
   • Bake for 12-15 minutes, or until the edges are lightly golden brown.
   • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.