Truth be told, I have made hundreds of cookie recipes in my lifetime, but I was not at all familiar with hamantaschen. In other words, I took a leap of faith making a recipe of one of the few ethnic groups whose food I rarely make or for that matter know very much about.
This hamantaschen recipe did not at all disappoint. The cookies turned out exactly as I imagined them with a tender, flaky dough and a perfectly complementary filling.
I am away in our condo in Florida for several weeks, so my kitchen and pantry here do not have all the “bells and whistles” of my New Jersey kitchen. For that reason, I chose not to make a filling and went with store-bought apricot preserves which worked out very well.
The use of aluminum foil pans is absolute genius. Not only does the foil maintain the shape of the triangles during the baking process, but it also makes it super-easy to transfer the cookies from the baking sheet to the cooling rack.
I used a slightly larger cutter (actually it was the top of a coffee cup), so my yield was only 18 cookies, but I’m pretty sure you can get 24 if you use a proper 3-inch cookie cutter.
