Ozneihamanorhamentashenorjewishtricorncookies Recipes

HANUKKAH COOKIES

Hanukkah Cookies image

Cream cheese adds richness to these Hanukkah cookies. Decorate them with royal icing or your favorite buttercream frosting and toppings. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 11

Ingredients

2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/2 cups sugar
1 large egg, room temperature
1/2 teaspoon almond extract
4-1/2 cups all-purpose flour
ICING:
3-3/4 cups confectioners' sugar
1/3 cup water
4 teaspoons meringue powder
Blue and yellow paste food coloring

Steps:

In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place cutouts 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely. For frosting, in a small bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high 4 minutes or until soft peaks form. Cover frosting with damp paper towels between uses., Pipe icing on cookies as desired. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 91mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.

OZNEI HAMAN (OR HAMENTASHEN OR JEWISH TRICORN COOKIES)

Oznei Haman (Or Hamentashen or Jewish Tricorn Cookies) image

From "The Ultimate Cookie Book" by Catherine Atkinson. These are said to be eaten at the Jewish feast called Purim (which is to celebrate the Jews' deliverance from the scheming Haman).

Provided by the_cookie_lady

Categories Dessert

Time 1h

Yield 20 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup unsalted butter, at room temperature, diced
1/2 cup superfine sugar (generously measured)
1/2 teaspoon vanilla extract
3 egg yolks
2 1/4 cups all-purpose flour
1 egg, beaten
3 tablespoons poppy seeds
1 tablespoon clear honey
2 tablespoons superfine sugar
1 lemon rind, finely grated
1 tablespoon lemon juice
4 tablespoons water
1/3 cup ground almonds
1 medium egg, beaten
1/4 cup raisins (conservatively measured)

Steps:

For the dough: Beat the butter with the sugar until light and creamy. Beat in the vanilla and egg yolks. Sift over the flour, stir in, then work into a dough with your hands. Knead until smooth. Put in plastic wrap and chill while fixing the filling.
For the filling: Put the poppy seeds, honey, sugar, lemon rind and juice into a pan with 4 tbl water and bring to the boil, stirring. Remove from the heat and beat in the almonds, egg and raisins. Cool while working with dough.
Preheat the oven to 350 and line two large baking sheets with baking parchment paper. Roll out the dough on a lightly floured surface to 1/8" thickness. Using a plain round 3" cutter, stamp out rounds.
Place a heaped teaspoon of filling on each round. Brush the edges with beaten egg, then bring the sides to the center to form a tricorn shape. Seal the edges together well and place on prepared baking sheets, spaced slightly apart.
Brush with beaten egg and bake for 20-30 minutes, or until golden brown. Transfer to a wire rack and leave to cool.

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