Ingredients for Oznei Haman Or Hamentashen Or Jewish Tricorn Cookies
- Unsalted Butter
- Superfine Sugar
- Vanilla Extract
- Egg Yolks
- All Purpose Flour
- Egg
- Poppy Seeds
- Clear Honey
- Lemon Rind
- Lemon Juice
- Water
- Ground Almonds
- Raisins
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How to Make Oznei Haman Or Hamentashen Or Jewish Tricorn Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
- Using a 3-inch round cookie cutter, cut out circles.
- Place a teaspoon of your chosen filling in the center of each circle.
- Fold the dough over the filling to form a triangle, pressing the edges to seal.
- Place the cookies onto the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
34g
Fat
17g
Carbs
6g
