Hamantaschen: Purim Holiday Cookies

by Julie Gale

(March 4, 2004) The Jewish holiday of Purim is coming this week. In my home, as in many Jewish homes, this means there are a lot of decisions to be made. First and foremost, which costumes will we be wearing? This holiday involves a lot of merry-making, and dressing-up is a big part of the celebration. Some traditions hold that the costumes should only relate to the story of Purim, while others allow for wildly creative imagination. My children will never forget the year when our congregation proclaimed that all the men should dress as Queen Esther, the heroine of the story who saved the Jews of Shusan, Persia from destruction by the evil Prime Minister Haman. I am holding on to the photograph to use if I ever need to blackmail any of the men!

The next decision to be made is whether to make the customary Eastern European hamantaschen cookies with a yeast dough, like my father’s mother, or with a cookie dough, like my mother. Hamantaschen is Yiddish for Haman’s pockets, but in Israel they are called Oznei Haman or Haman’s ears. (I believe that this probably derives from a primitive idea of eating something that is made in the image of your enemy.) The cookies are equally delicious, but quite different in taste.

The last decision is what you are going to use the fill the cookies. Traditional fillings include poppy seed, prune, apricot or raspberry jam. Those of you who have children with less sophisticated tastes may want to make some with chocolate chips or even peanut butter.

However you decide to make them, be sure to include your children in the process and have a very Happy Purim!

HAMANTASCHEN

COOKIE DOUGH
1 cup crisco shortening
1 ½ cups sugar
5 eggs
1/3 cup orange juice
1 tsp. vanilla extract
6 cups all-purpose flour
4 tsp. baking powder
1/8 tsp. salt

Preheat oven to 350 degrees.

Cream the shortening and sugar together. Add the eggs one at a time, mixing well after each addition. Add the orange juice and vanilla.

Sift together the flour, baking powder and salt. Add to the egg mixture and mix well. Roll into a ball and place on a lightly floured board. Roll out to ¼ inch thickness. Use a large glass to cut circles in the dough and fill with 1 tsp. of the desired fillings, pinching 3 corners to make a triangular shape. Bake until lightly browned, about 12 minutes.

YEAST DOUGH
Preheat oven to 375 degrees.

1 cup milk
½ cup sugar
1 ½ tsp. salt
½ cup warm water
2 packages yeast
2 eggs, beaten
¾ vegetable oil
6 cups all-purpose flour
2 egg yolks
2 tsp. water

Scald the milk and and the sugar and salt, cool to room temperature.

Pour the warm water into a large warmed bowl. Sprinkle in the yeast, stir until dissolved. Add the milk mixture, eggs, and oil. Stir in 2 cups of the flour and mix well until blended. Add enough flour to make a soft dough. Turn out onto a floured board.

Knead well until smooth and elastic, about 5 minutes. Place dough in a lightly oiled bowl, cover and allow to rise in a warm place until doubled in size, about 1 hour. Punch down and divide in half. Roll out onto a lightly floured board and cut into circles. Fill with 1 tsp of the desired filling. Pinch 3 corners to make a triangle and allow to rise for half an hour, and then brush with the egg yolks mixed with the water. Bake until light brown, about 25 minutes.

POPPY SEED FILLING
½ cup poppy seeds
¼ cup currants
¼ cup honey
Mix the ingredients to form a paste.

OTHER FILLINGS
Prune butter (Lekvar)
Apricot jam
Chocolate chips
Peanut butter

ETHNIC COOKING WITH JULIE GALE

Winter-Spring Schedule 2004
Classes will be held at 1 Lancia Lane, Larchmont and includes instruction, lunch or dinner and recipes to take home.

1. Tuesday, February 24- 12:30-2:30 PM CHINESE DELICACIES:
Hot & Sour Soup, Mu Shu Chicken, Spun Apples
2. Tuesday, March 9- 3:30-5:30 PM KID’S CLASS:
Homemade Pasta, Tacos, Killer Brownies
3. Thursday, March 18- 9:30-11:30 AM & 7-9 PM FOODS OF ITALY:
Osso Bucco, Spaghetti Bolognese, Zabaglione
4. Thursday, April 1- 7-9 PM PASSOVER SPECIALTIES:
Matzo Ball Soup, Gefilte Fish, Chocolate Torte
5. Wednesday, April 14 - 7-9 PM TEENAGER CLASS:
Homemade Pizza, Vegetarian Sushi, Homemade Ice Cream
6. Thursday, April 29 – 12:30-2:30 PM COOKING LITE:
Stuffed Zucchini, Ratatouille Chicken, Balsamic Roasted Fruit
7. Wednesday, May 12- 7-9 PM MEN’S NIGHT OUT:
Mexican Layered Dip, Chili, Free-form Apple Pie
8. Tuesday, May 18 – 9:30-11:30 COOKING FOR COMPANY:
Eggplant Caviar, Chicken Kiev, Sacher Torte
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CLASSES LIMITED TO 7 STUDENTS, SO REGISTER NOW!
$65 per class or $180 for any 3 (Please enclose check payable to Julie Gale)
Name_________________________
Address____________________________________
Phone & Email____________________________________
Please check off all classes of interest: 1. Feb. 24 __ 2.Mar.9__AM__PM
3.Mar. 18_ 4.Apr. 1__ 5.Apr. 14__ 6.Apr.29__ 7May 12__ 8.May 18__
Return to : Julie Gale 1 Lancia Lane, Larchmont, NY 10538 (914) 834-5353

Email: PJAZTEGale@optonline.net

Julie Gale 834-5353 PJAZTEGale@optonline.net Julie Gale teaches ethnic cooking classes in her home and for the Continuing Education classes at Mamaroneck High School

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