Step by step

Method

27 steps

1. 1

   My track record with hamantaschen — those three-cornered filled cookies traditionally limited to Purim, but shouldn’t be, because did I mention that they’re cookies?

2. 2

   And you can fill them with whatever you want? — is abysmal.

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   I can’t seem to find a recipe that allows them to be as fragrant, buttery, delicate and delicious as I believe they were meant to be that does not completely fall apart once baked.

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   I suspect my insistence on finding my hamantaschen nirvana in a cream cheese-based dough — cream cheese, although tangy and delicious, seems to just flop down and laze about like a kitten in the sun once it hits the oven — plays a part although, given, my sealing technique also “leaves a lot to be desired”.

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   The first year I attempted a recipe on this site, they puffed and pancaked open in the oven .

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   The second year was no better .

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   The third and fourth year, I didn’t even bother.

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   Make the dough: Place the lemon zest, powdered sugar, flour and salt in the bowl of a food processor and pulse to blend.

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   Add the butter and egg yolks and process until the mixture forms a ball.

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    Scrape onto a sheet of plastic and wrap it tightly.

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    Chill the dough for an hour or overnight.

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    Prepare the filling: Grind seeds in a coffee grinder.

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    Heat milk, sugar, orange zest, ground poppy seeds and raisins in a small saucepan over medium heat.

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    On a low simmer, cook until the seeds absorb the milk, thickening the mixture, about 15 minutes.

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    Add the lemon juice, brandy, orange liqueur and butter and cook for 2 minutes more.

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    Finally, add the vanilla and stir to combine.

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    Remove from heat to let cool completely.

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    I sped this up in the fridge.

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    Form the cookies: Line two baking sheets with parchment paper.

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    Roll out the dough to just under 1/4-inch thickness (1/4 was suggested; I found it a little thick for smaller cookies) and use a cookie cutter or glass to cut 2 1/4-inch circles (see Note up top for other sizes).

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    Put a heaping half-teaspoon of the filling in the center of each and press up the sides to form triangles.

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    If your dough comes out like mine did, this will be kind of annoying as the dough will crack when you want it to bend.

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    Don’t be deterred, just smoosh the sides back on and mold it, if needed, into the proper shape.

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    Arrange on prepared trays (transfer cookies with a spatula, as they are fragile before they are baked) and brush the tops with beaten egg for glaze.

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    Return tray to the fridge for 20 to 30 minutes; chilling them again will help them hold their shape while they are baked.

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    Meanwhile, preheat your oven to 350°F

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    Bake: Until cookies are golden, about 10 to 15 minutes. If trays are on different racks, switch them after about 5 minutes.