Each day this week we’re posting a new recipe from one of our First Annual Recipe Contest finalists. Then on Sunday at CrossRiver Kosherfest, we’ll announce the contest winner. Today, Alla Staroseletskaua’s crispy hamantaschen. All the judges loved her creativity with flavors for the filling, and praising some of her healthier creations. One judge was “pleasantly surprised, in view of the fact that she substituted margarine for butter [in the competition].” One judge didn’t love the texture of the dough, while another called it “creative.” Below is the recipe!
Title of Recipe
Yield: 40 cookies
Prep Time: 1 hour without chilling
Cook Time: 8-10 minutes
List of Ingredients
1 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon finely shredded lemon peel
1 teaspoon vanilla
1/2 teaspoon lemon extract
2 tablespoons cornstarch
2-1/2 cups all-purpose flour
1 can of “solo” poppy-seed filling
2 tablespoons dry bread crumbs
Finely shredded lemon peel (optional)
In a very large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in the 1 teaspoon lemon peel, the vanilla, and lemon extract until combined. Beat in cornstarch. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
2. Preheat oven to 375 F. On a lightly floured surface, roll out one of the dough portions to an 1/8-inch thickness. Using a round 2-1/2-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on an ungreased cookie sheet.
3. Mix poppyseed filling with bread crumbs and mix well. Spoon 1/2 teaspoon of the poppy seed mixture onto the center of each round and shape the hamantashen
4. Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portions. If desired, sprinkle cookies with additional lemon peel before serving.
5. To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
“I found the dough recipe in Better Homes and Gardens magazine. The authors of the recipe suggested making cookies with jam. I made the cookies and one of my coworkers mentioned that dough would be perfect for hamantaschen. My next step was to try the dough for the famous Purim cookies. I did, and the Purim cookies turned out very delicious. I used to bake them and bring them for my coworkers to taste. It became my personal tradition. I also blog about such delicious cookies. I’m always happy to share my recipe. I also write educational culinary articles for Russian-Jewish immigrants. I love to educate people.”