I found this recipe years ago on the internet and since I was, indeed, at that time a ‘Working Mom’ and Purim was hitting us in the face, I decided against all my instincts of baking, and in the interest of experimentation, to try making these Hamentashen cookies for the kids who, at the time, were in their later teens. Kids, no more.
I truly didn’t want to deprive them of the famous Jewish fruit-filled cookies that came once a year at Purim in the shape I had always known to be that of Hamen’s ear; however these in the interest to time and product were going to be cookies and not the 3-sided triangles that all Jewish and non Jewish kids under the age of 16 have come to know as Haman’s Ear and the Triangle Cookie.
|Working Mom’s Hamentashen Cookie|
- 1 18.5 ounce package moist Yellow Cake Mix
- 1 cup all purpose flour
- 2 eggs
- 2 tablespoons water
- 1 cup fruit preserves, any flavor
- Preheat oven to 375 degrees F
- Grease cookie sheets
- In large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough.
- On a lightly floured surface, roll the dough out to 1/8 inch thickness.
- Cut into 3 inch round circles, using a rim of a glass or a cookie cutter. First dip in flour or sugar so dough doesn’t stick.
- Place teaspoon of preserves into the center of each cookie and pinch the sides to form three corners simulating triangle shape.
- Moisten lightly with water if necessary
- Bake for 6-8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before transferring to cookie racks to cool completely.
allow 15 minutes cool down time
Versions of this recipe have circulated around the Colorado Springs Jewish community for years and it was while searching Allrecipes.com that I found this version. Thanks to JGirlScout and her Colorado Springs Community, I am introducing the Working Mom’s Hamentashen Cookie.
In fact, if you really don’t have any time and want the premade preserves, I believe bakeries sell the prune already made.
(for those who are baking purists, know that I am not a baker at all. Being Diabetic, the early days of learning how to eat and watching my weight never led me to baking. Unfortunately, I could never partake of sweets and never really enjoyed cakes or pastries except for a once in a while desire. I am more a savoury cook and I blame it all on my Disease. However, when it comes to whipping up a quickie I have a whole recipe base of those; but I stop at anything in a box or a freezer that calls itself a cake, cookie or muffin.)