recipe, snack, sweet

Hamantaschen Cookies with Orange Mascarpone Filling

What are hamantaschen cookies, you ask?

Jewish hamantaschen cookies are shaped like a three-cornered hat representative of Haman’s hat and eaten for the Purim holiday. And this year, Purim falls on Wednesday, March 4th. And what is a better way to celebrate than by making these delicious cookies?

They are like shortbread cookies with a yummy filling, and while the traditional filling often consists of poppy seeds and raisins, caramel and apple, or apricot jam, we simply don’t do things 100% traditional around here. These hamantaschen cookies are filled with mascarpone, orange zest, honey, and chopped dates. And yes, they taste as wonderful as they sound!

So whether you celebrate Purim or not, I highly suggest you try your hands at making these beautiful and delicious bites. I wouldn’t, however, recommend wearing them as a hat.

Hamantaschen Cookies with Orange Mascarpone Filling

Ingredients:

(Dough)
– 3/4 cup unsalted butter, room temperature
– 2/3 cup granulated sugar
– 1 large egg
– 1 tsp vanilla
– zest of one orange (about 2 tsp)
– 2 and 1/4 cup all-purpose flour
– 1/2 tsp salt

(Filling)
– 1/2 cup mascarpone cheese
– juice of half an orange
– 1/4 cup chopped dates
– 1 tsp vanilla

Directions:

1. Using a hand mixer, combine the butter and sugar in a large bowl. Add the egg, vanilla, and orange zest. Fold in the flour and salt just until combined and the dough holds it shape when pressed between your fingers.
2. Form the dough into a disc and wrap in plastic wrap. Leave it to chill in the fridge for at least two hours.
3. Meanwhile, mix together all the filling ingredients and set aside.
4. When the dough is well chilled, remove from the fridge and roll out onto a clean and flour-dusted surface until it is about 1/4-inch thick.
5. Cut out circles about 2 and 1/2 inches wide (I used the rim of a drinking glass). Add 1 tsp of filling into the middle of each circle (warning: you will be tempted to add more filling. Don’t do it! It will overflow and ooze onto your cookie sheet).
6. Fold the edges of the dough so it forms the shape of a triangle with the center of the filling uncovered (see photos of cookie close-up below). Bake at 350F for 20-25 minutes or until lightly golden. Allow to cool on a cooling rack; store in tightly sealed container.

Recipe adapted from Tori Avey.