Best Jewish Cookies Recipes
OZNEI HAMAN (OR HAMENTASHEN OR JEWISH TRICORN COOKIES)
From "The Ultimate Cookie Book" by Catherine Atkinson. These are said to be eaten at the Jewish feast called Purim (which is to celebrate the Jews' deliverance from the scheming Haman).
Provided by the_cookie_lady
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- For the dough: Beat the butter with the sugar until light and creamy. Beat in the vanilla and egg yolks. Sift over the flour, stir in, then work into a dough with your hands. Knead until smooth. Put in plastic wrap and chill while fixing the filling.
- For the filling: Put the poppy seeds, honey, sugar, lemon rind and juice into a pan with 4 tbl water and bring to the boil, stirring. Remove from the heat and beat in the almonds, egg and raisins. Cool while working with dough.
- Preheat the oven to 350 and line two large baking sheets with baking parchment paper. Roll out the dough on a lightly floured surface to 1/8" thickness. Using a plain round 3" cutter, stamp out rounds.
- Place a heaped teaspoon of filling on each round. Brush the edges with beaten egg, then bring the sides to the center to form a tricorn shape. Seal the edges together well and place on prepared baking sheets, spaced slightly apart.
- Brush with beaten egg and bake for 20-30 minutes, or until golden brown. Transfer to a wire rack and leave to cool.
JEWISH HAMANTASCHEN COOKIES ~ GLUTEN & ALLERGY FREE RECIPE - (4.4/5)
Provided by KeeleyMcGuireBlog
Number Of Ingredients 11
Steps:
- Stir dry ingredients into a large bowl. Using your fingers, work the butter, vanilla, and applesauce into the flour until it becomes a crumbled texture. Add 4 Tablespoons of ice cold water and combine by hand until water is absorbed. Be careful not to over-mix the dough. Form dough into a ball and wrap tightly in plastic wrap. Refrigerate for one hour or longer. After refrigeration period, preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside. Break off half your dough, wrap and return the other half to the fridge to stay chilled. Begin rolling out the first half on a floured surface. Make sure to lightly add flour when needed to dough, to keep from sticking to your rolling pin. Roll out the dough as thin as possible, without creating holes - this is crucial. Cut circles into your dough using a 3-4" cookie cutter or a glass. Add a dollop of filling to the center of each circle. Dip your finger in the shallow dish of water and run it along the entire edge of the circle. This will help the dough to stick together when baking. Begin to fold your triangular shaped cookies. You can view a step-by-step photo here: http://www.keeleymcguire.com/2014/03/gluten-allergy-free-jewish-hamantaschen.html Fold in one side and lightly wet the corner, then repeat with the next side and so forth. Lightly pinch the edges, but make sure that you wet them - pinching alone will not work. Repeat the process of rolling out the dough, cutting, and filling, until complete. Bake for approximately 22-25 minutes. Remove from oven and let cool on a wire rack. Yields 22-24 cookies.
JEWISH COOKIES
My aunt made these every Christmas. I don't know if they are really Jewish but they are unleavened.
Provided by Lois Adams @Lois_Adams
Categories Cookies
Number Of Ingredients 5
Steps:
- Beat eggs until stiff
- Stir in flour and brown sugar.
- Add vanilla and pecans. Stir while adding.
- Pour into a well buttered cookie sheet and bake in a moderate oven at 300 degrees for 45 to 55 minutes. Cut into squares. Be prepared to make a second batch if you want to put any in a cookie jar.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love