Category Archives: Cookies

Poppy Seed Hamentashen

bowl of hamentashenThis is the final instalment of my hamentashen treatise (see part 1 and part 2). Today we’re taking it old-school with the classic Poppy Seed Hamentashen. This is the hamentashen I grew up with. This recipe comes from Uri Scheft. These are the most popular hamentashen at Lehamim, his Tel Aviv bakery.All 3 on black trayMake sure you start with very fresh poppy seeds. You’ll need to grind them up a bit. I found that  my spice grinder was perfect for the task. ground poppyseedsThe poppy seeds get cooked down into a paste with some milk, sugar and butter. Lemon zest adds a perfect zing of freshness. making fillingI learned a great trick from Uri for keeping the hamentashen dough from getting soggy. A handful of cake or muffin crumbs absorb any moisture in the filling leading to hamentashen with a nice crisp bottom crust. I didn’t have any cake or muffin crumbs on hand, so I bought a package of 6 inexpensive white cupcakes at the supermarket, scraped off the icing and ground them up in the food processor to make crumbs. I let the crumbs sit out at room temperature for a few hours to let them dry out a bit. Extra crumbs can be stashed in a freezer bag for another day.making filling 2 I found it easiest to fill hamentashen if I first put the filling into a disposable piping bag.3 fillings

Click here to print recipe for Poppy Seed Hamentashen.

on black tray

Salted Caramel Apple Hamentashen

Salted Caramel Apple hamentashen 1FI’m not quite sure how I feel about the live-action remake of  Beauty and the Beast (to be released March 17). The original is time honoured and perfect. Frankly, I’m worried. Sometimes you shouldn’t mess with a classic. Remember Lindsay Lohan in the remake of Parent Trap? Jackie Chan as the updated Mr. Miyagi in Karate Kid ? Billy Bob Thornton in Bad News Bears? Enough said.

But sometimes messing with the classics works. Traditional hamentashen are filled with either prune or poppyseed filling. In this updated version, apples are cooked down to a thick sauce. A big scoop of dulce de leche and a judicious sprinkling of salt are added and the resulting filling is quite sublime. I have to give credit for this filling to the talented blogger Tori Avey. It was her genius idea. I just took it and wrapped it in a buttery almond shortbread shell.with a latteGrating Applesapples cooked downadding dulce de leche

Click here to print recipe for Salted Caramel Apple Hamentashen.

with a latte 2

Dried Cherry and Pecan Hamentashen

with a cup of teaHamentashen are the traditional treat baked for the Jewish holiday of Purim, which falls on Sunday March 12 this year. Essentially, the Festival of Purim commemorates a time when the Jewish people living in ancient (4th century BCE) Persia were saved from extermination. If you’re curious to learn more about Purim, check out a more thorough post I wrote in 2012.

I’ve been busy creating  and this year I have 3 delicious hamentashen recipes to share with you over the next few days. Dried Cherry and Pecan, Poppyseed and Salted Caramel Apple. All 3 stacked 72dpiMy childhood Purim memories consist of store bought hamentashen. My mom bought them from Open Window Bakery in Toronto. They made two varieties, prune and poppyseed. My sisters and I vastly preferred the poppyseed filing. Home-made hamentashen didn’t enter my life until I got married. My husband’s aunts, Carol and Jenny, made their own hamentashen. Tender little triangles brimming with a prune-raisin filling and covered in honey and walnuts. I felt like I’d entered an alternate universe. But a universe I was thrilled to be indoctrinated into . All hamentashen should be topped with toasted nuts. Because, crunch!dried fruit in jarThis hamentashen is my twist on their classic recipe. I halved the amount of prunes in the filling and replaced it with dried cherries. The original strawberry jam was swapped out for sour cherry preserves. And then I went really rogue with the dough! I used a butter dough. Carol and Jenny’s hamentashen dough is made with oil, so if you’re looking for a dairy free option, Aunt Carol’s Hamentashen Dough is a great option.before choppingafter choppingThis dough recipe comes from Uri Scheft’s new book, Breaking Breads. It is essentially an almond shortbread cookie dough which gets rolled quite thin.

I created this video to show you how to fill and shape the hamentashen.

Bite through the crisp buttery almond shortbread shell to reveal the sweet-tart dried cherry filling. The honey-pecan topping make these hamentashen very special.Dipped

Click here to print recipe for Dried Cherry and Pecan Hamentashen.

5 hamentashen

Painted Brown Sugar Cookie Hearts

be mine 5I first learned about cookie painting when I saw the cover of the Bon Appetit December 2013 issue. When I looked inside and saw what was possible, my brain exploded with the possibilities. Who knew you could paint right onto the cookie, with an actual paintbrush? Kind of rocked my world.
BonAppetit_December2013_cover-530x398Bon Appetit Painted Cookies 3
I have never been exactly skilled with a paintbrush, but I figured even I could manage stripes. I began with the most delicious sugar cookie recipe I know, which uses brown sugar instead of granulated white sugar. Bake cookies and let cool completely.cutting heartsMix up a bach of royal icing. Pipe an outline onto the baked hearts. Mine was a bit too thick. I’m sure you can do better than me.piping outlineThin some of the royal icing with a few drops of water to make a thinner consistency and fill in the hearts. Let them dry completely, preferably overnight. Consider this your blank canvas.Hearts filled inTo paint the cookies, you will need some clean paintbrushes in assorted sizes, gel food colouring (I like the Americolour brand) and some vodka. (Not for drinking, just to wet your brush with and mix with the gel food colouring to thin it out). Any clear extract (lemon or a clear vanilla) would also work. The reason for using alcohol is that it evaporates very quickly, meaning that the paint will dry quicker.

The Bon Appetit cookies were painted with luster dust, mixed with a bit of alcohol or extract. It comes in tons of colours. If you want to use luster dust to achieve that shimmery effect, here is a great tutorial on how to do it. I decided to do mine with just regular gel food colouring instead of the luster dust.  ready to paintSqueeze a blob of each colour you want to use onto an artist’s paint palette or a dinner plate. (I used a ceramic egg holder) Have a small glass of vodka ready for dipping your brush into. Dip the brush into the vodka or extract and then into the food colour gel. Have some paper towels ready to test the colour and adjust the amount of paint you have on your brush. Make sure you wash and dry the brush really well, before you change colours.painted stripes1I decided to up the adorable factor and write a message on my cookies. I used a thin tip paintbrush. Be Mine CircleSuch a sweet way to declare your love this year. be mine 2

Click here to print recipe for Sugar Cookies with Brown Sugar

Click here to print recipe for Royal Icing Recipe.

be mine 1

Sweet Talk Shortbread Hearts

assorted hearts 1I have been wanting to make the cookie equivalent of those candy conversation heats for some time now. You know the ones I mean, they have the taste and texture of chalk, but are kind of cute.necco conversation heartsWhen I went to buy some for the photo shoot, I discovered that SweeTarts also make a version of conversation hearts, and if you’re a fan of that mouthwatering fusion of sweet and tart, you’ll love them. SweeTart HeartsI was thinking of doing an iced cookie, and piping the messages on them, but my fine motor skills aren’t precise enough for detailed piping and besides, my #1 valentine doesn’t like iced cookies. So, onto plan B. I remembered seeing these cookie letter stamps online.

Even though these are a novelty cookie, I still wanted them to be as delicious as possible. I thought I would try making them with a shortbread cookie dough. I used Mindy Segal’s recipe from her exciting and edgy new book, Cookie Love. After making the dough, I rolled it out using my new precision sticks. These have changed my life. I have always had difficulty rolling dough evenly, and then I was reading an article by cookie maven Dorris Greenspan. She was talking about these dough rolling sticks. They come in 1/4 inch, 1/8 inch and 1/16 inch thicknesses. They are genius in their simplicity.Measuring dough strips rolling pin guidesAfter rolling out dough between 2 sheets of parchment, I froze the sheet of dough before cutting out the hearts. cutting out heartsI stamped the cookies with their messages before baking, but as soon as they were done I realized that would not work. The cookies puffed up a bit during baking and the letters were not crisp and clear anymore. I decided to try stamping the cookies immediately after baking, before cooling, while they were still soft. To make it manageable, from a timing perspective, I only baked 6 cookies at a time, so that the cookies would not harden before stamping. cookie stampsThese cookies are both adorable and delicious. I was thrilled with the results.hugs xoxo

Click here to print recipe for Sweet Talk Shortbread Hearts.

assorted hearts 2