Stuck indoors during this snowy Adar? Bake a batch of hamantaschen with the family.
At one of our photo shoots, we were discussing the need to post a classic hamantasch recipe. None of us has one that we love, so we were tossing around ideas of whom to ask. Our bookkeeper Shana was at our meeting that day and mentioned that there’s one her sister makes for many years that they all love.
Great! I messaged Shana’s sister (our boys were besties back in preschool so I already have her number) asking if she could share the recipe. She sent me a picture of a recipe from an old small-town cookbook. Luckily, the name of the recipe author was on the recipe itself. I recognized the name Jo Bruck as being the mother of a woman I know. I reached out to Shoshie – another number already in my contacts – and asked her to check in with her mom if it would be ok to post her recipe on Between Carpools. She was more than happy to share with all of you – and there you have it!
Within a few minutes, we had ourselves a recipe to test. You can use a mixer or mix by hand, both will work.
Liberally spray your work surface. Roll out dough to an even, thin layer.
Using a round cup or cookie cutter, cut out circles.
Smear a little jam in the center of each circle
and fold into hamantaschen shape.
- 3 eggs
- ½ cup oil
- 1 cup sugar
- 1 tsp vanilla extract
- 2½ cups flour
- ½ tbsp baking powder
- ¼ tsp salt
- 1 tbsp water
- Preheat oven to 325F°.
- Combine all ingredients, from eggs through salt. You can use a mixer or mix by hand, both will work. If dough is crumbly, add the tablespoon of water to help it come together.
- Liberally spray your work surface. Roll out dough to an even, thin layer.
- Using a round cup or cookie cutter, cut out circles. Smear a little jam in the center of each circle and fold into hamantaschen shape. Place on a parchment-lined baking sheet.
- Bake for 10-12 minutes. Hamantaschen should not turn golden on top. When they are a little golden on the bottom, they are done.