Because this week is Purim in the Jewish tradition, I asked Natasha and her beautiful and talented daughter Hannah to share a special recipe with us. Little did I know that Miss Hannah was not only a chef but also a writer like her mama. The text covering the meaning of Purim is all hers. Natasha, who writes 5 Star Foodie Culinary Adventures and keeps her blog stocked with recipes that I often just have to try, must already be totally aware of how her daughter rocks and is a major smarty pants, but now you can be, too. Take a look:
Purim is a Jewish holiday. Haman, the King’s advisor, wanted all the people to bow to him. But Queen Esther told the King that Haman was bad so the King sent Haman away and Jewish People were free. So, on Purim we celebrate that we are free. We dress up in costumes, put on masks and crowns, and make loud noise with special shakers called graggers. We eat sweet cookies called Hamentaschen. These cookies are not like other cookies because they are shaped like a triangle to remind us of Haman’s hat.
This is how we made our Hamentaschen. I mixed flour, and baking powder, and salt together. Mommy mixed the butter and sugar together and then I helped her to add the eggs. Then, we mixed all ingredients together and made a dough. Then we put the dough in the refrigerator. After a while, Mommy rolled the dough and I cut the circles out. I put the fillings-chocolate or cherry or blackberry jam. Mommy made the cookies into a triangular shape. Then we baked them. They were delicious to eat.
We got the recipe from Grandma but we changed it a lot.
Hamentaschen
*2 1/2 c. flour
*2 t. bakingpowder
*1 c. sugar
*1 stick butter
*2 eggs
*1 T. almond extract
*chocolate chips, cherry preserves, blackberry jam or other fillings
In a medium bowl, combine flour, baking powder, and sugar. In a separate bowl, cream butter and sugar, mix in eggs and almond extract. Slowly add the flour while mixing. Wrap the dough in a plastic bag and refrigerate for 2-3 hours or place in a freezer for about 45 minutes.
Preheat the oven to 325 degrees F. Roll out half the dough in a disk about 1/4 inch thick. Cut circle shapes out with a glass or a cookie cutter. Place a little bit of filling in the middle of each circle. Pinch the sides of the dough together to form a triangular shape with the filling being open. Arrange on baking sheet and refrigerate for about 10-15 minutes. Repeat with remaining dough.
Bake the cookies for 12-14 minutes or until just starting to turn golden.
