I love hamantaschen. However, I’m not a huge fan of the traditional version, because I’m not what you’d call a traditional Jew. I’m a new-ish MOT (member of “the Tribe”) and I ate my very first hamantaschen about four years ago. It was so mind-blowing that a couple weeks later, I decided to go all out and make seven different recipes: triple chocolate, mint chocolate chip, pumpkin chai, s’mores, fluffernutter, cookies n’ cream, and of course traditional.
Only one of those recipes really stood out to me though – fluffernutter! It’s a well-known fact that I am a HUGE fan of peanut butter, so this was immediately my new favorite version of hamantaschen. I have now made my fluffernutter recipe every Purim because it’s so gosh darn delicious. It’s chewy, yet a bit crispy, and the filling is to die for.
I am currently a resident of Moishe House Northern Virginia, and we recently hosted a hamantaschen baking and mishloach manot (sending gifts) making program, where we made both the fluffernutter recipe and a super duper simple and delicious traditional recipe. The cookies were a total success and were so much fun to make with friends! Below are both of the recipes we made. I hope you’ll try them out and enjoy them as much as I do!
Originally by Miriam Pascal
Makes about 40 cookies
- ½ cup oil
- 1 cup peanut butter
- ¼ cup light corn syrup
- ¾ cup sugar
- 1 cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 eggs
- 2⅓ cups flour
- 1 cup peanut butter for the filling
- 1 cup marshmallow fluff for the filling
- In the bowl of an electric mixer on medium speed, beat together the oil and peanut butter until smooth.
- Add the corn syrup, sugar and brown sugar and beat until smooth. Mix in the baking powder, vanilla and eggs. Turn the mixer to low and add the flour. Beat until the flour is incorporated.
- Make the filling by combining the peanut butter and marshmallow fluff until smooth. Set aside.
- Roll out the dough on a floured surface to about ⅛ inch thickness.
- Cut out circles of dough and place about a teaspoon of the filling in the center of each one. Fold the corners together to form the hamantaschen shape. (Dough will be delicate, so handle with care.)
- Place hamantaschen on a greased or parchment paper lined cookie sheet and bake at 350 for 10-12 minutes.
- Hamantaschen will be soft when they come out of the oven, but will firm up as they cool, so don’t be tempted to overbake them.
Super Duper Easy Hamentaschen Recipe
Originally by Marsha Golden
Makes about 2 dozen
- 4 eggs
- 1 cup oil
- 1 ¼ cups sugar
- 1 tsp. vanilla
- 3 tsp. baking powder
- ½ tsp. salt
- 1 tsp. almond extract (optional)
- 5 ½ cups flour
- Mix all ingredients except flour.
- Add flour gradually and mix thoroughly. Knead until smooth.
- With floured hands, take a piece of dough the size of a large walnut, roll it into a ball, and flatten it into a circle with your palms. (Note – You don’t have to do it by hand. If you’re a perfectionist, go ahead and use a rolling pin and a cookie cutter!)
- Place 1 teaspoon of filling (whatever you want!) into the middle and pinch the edges together to form a triangle.
- Place hamantaschen on a greased or parchment paper lined cookie sheet and bake at 350 for 15 minutes or until pale gold at the bottom.
About the Author: Emily Mathae lives, breathes, and oozes Jewish community building, through working at The Jewish Federation of Greater Washington and living in Moishe House Northern Virginia. She is NoVA girl through and through and absolutely loves DC and the young Jewish community within it. Outside of Moishe House and The Jewish Federation, you can find her at trivia night, heading to concerts/singing in her car at the top of her lungs, baking delicious treats, crafting, or at events around the DC area.
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