This drink was inspired by an iced mint lemonade I tasted on my most recent trip to Israel. It is light, cool, and refreshing — perfect for a spring celebration.
- 1 ½ ounces Flor de Caña rum
- 1 ounce fresh lemon juice
- 1 ounce Mr & Mrs T Sweet & Sour Mix
- 2 tablespoons frozen lemonade concentrate
- 1 ½ teaspoons chopped fresh mint, plus more whole leaves for garnish
- 5 ice cubes
- Cold club soda
In a blender, blend together rum, fresh lemon juice, sweet and sour mix, lemonade concentrate, chopped fresh mint, and ice cubes until ice is fully crushed. Pour into a chilled highball glass. Top off glass with cold club soda. Garnish with fresh mint leaves and serve.
Fenugreek is incredibly high in vitamins and minerals, especially iron, it is known for lowering cholesterol, and the risk of color cancer, helps control blood sugar levels and is a traditional remedy for colds and bronchitis, heartburn and indigestion. That&rsquos a lot of power for a modest seed! It also has a fascinating way of swelling enormously when you soak the seeds in water, so you don&rsquot need much to make a lot of dip!
- 1/2 cup coarsely ground fenugreek seeds
- 3-4 cups water
- Soak the ground seeds in the water overnight. Then pour out the water and stir the dip that has formed. Add:
- 1 whole tomato
- 1 hot pepper
- 2-4 cloves of garlic
- 3-5 tablespoons lemon juice
- 1/2-1 teaspoon salt
- 1/4-1/2 teaspoon cumin
- Up to 1/4 cup dried parsley, or a 1/2 cup fresh parsley
Blend together until creamy.
Wash, check and steam the cabbage leaves for about 7-10 minutes, so they are soft enough to easily fold over the filling.
- ½ - 1 kilo of ground meat, chicken or turkey
- 2 grated onions
- 1 cup raw brown rice
- 1 tsp black pepper
- ¼ tsp salt
- 2 cups of raw brown rice or kasha
- 2 grated onions
- 1 grated carrot
- 1 chopped celery stalk
- 8-10 mushrooms, cubed
- ½ - 1 tsp sea salt
- 12 tsp black pepper
- 1 tsp sweet paprika
- 1 Tb whole wheat flour
- 2 cups of tomato sauce
- ½ cup water
- 2 Tb brown sugar
- 3 Tb lemon juice
Mix filling ingredients and divide into the separate cabbage leaves. Gently roll each one up and place in a large pan. Cover with sauce and simmer for 1 ½ to 2 hours.
- 3 cups of whole wheat or spelt flour
- ½ cup of olive oil (or oil of choice)
- ¼ cup of cold water
- 1 tsp sea salt (optional)
- ½ tsp black pepper
- 3 eggs
- 2 packages of mushrooms (about 20) chopped and steamed for 10 minutes (or 2 cups of canned mushrooms with 1 cup of liquid from the can)
- 1 cup of water from the cooked mushrooms
- 2 chopped onions
- 2 large garlic cloves, mashed
- 1 tsp sea salt
- ½ cup black pepper
- ¼ cup of whole wheat or spelt flour
Sauté the onion and garlic in olive oil until soft. Then add and mix the mushrooms, spices, flour and flavored water in one bowl.
Mix dry ingredients in a large bowl, then add oil, water and eggs and knead into dough.
Roll out the dough and spread the knish filling on one side of the dough. Gently roll the other side of the dough over the mixture. Or you can make individual knishes by cutting rectangle shapes out of the rolled out dough.
Other knish fillings include: Mixing 2 cups of mashed sweet potatoes or potatoes with the sautéed onions and garlic.
Bake in the oven at 350 F. (180 C.) for 30-40 minutes.
The only 3 Purim recipes you need this year
As many may not know, Purim is the first officially recognized American Jewish holiday. We’ve compiled some of our favorite Purim recipes below.
Enjoy Purim this year with these amazing and traditional recipes for hamantaschen, mandelbrot and kreplach! Plus, no meal is complete without spirits, so grab your spirit of choice and join in the fun. In the words of Rabbi Moshe Waldoks: “[The state of Purim] can thankfully be induced in a variety of marvelous ways: singing, dancing, eating and drinking.” So drink and eat up!
1. Easy Hamantaschen recipe
Hamantaschen is similar to another Jewish cookie, rugelach, in that it’s a freshly made dough paired with fresh jam. The difference lies in the appearance and how they’re baked.
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup plus 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup orange (or other fruit) juice
- 2-3/4 cups all-purpose flour
- 1-1/2 tablespoons baking powder
- 1/2 cup fresh strawberry jam
- Preheat oven to 350 degrees F and grease cookie sheets with nonstick cooking spray.
- In a large bowl, beat the eggs and sugar with a handheld mixer until light and fluffy. Stir in the oil, vanilla and juice. Carefully stir in the flour and baking powder and mix until the batter forms a bit of a dough.
- On a floured surface, roll dough out to about 1/4- to 1/3-inch thickness. Using a circle cookie cutter, cut out small circles. Place cookies one inch apart onto the prepared cookie sheets. Spoon about two teaspoons of preserves into the center of each one and pinch the edges to form three corners.
- Bake for 12 to 15 minutes in the preheated oven or until lightly browned.
2. Mandelbrot recipe
Mandelbrot, or MandleBread, is a biscotti like cookie/bread that is semisweet and perfect with coffee or tea!
- 3 eggs
- 1 cup vegetable or corn oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3-1/2 cups flour
- 1 teaspoon baking powder
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F. With an electric mixer, beat eggs until frothy. Add in sugar, oil and vanilla and mix in well. Sift together salt, flour and baking powder. Add to egg mixture and beat until just incorporated. Remove from mixer and gently fold in nuts. Chill the dough for an hour.
- Once dough has chilled, coat hands with flour and then divide dough into thirds and shape each into long rolls three inches wide on cookie sheet sprayed with nonstick cooking spray.
- Bake for 30 minutes or until a little golden.
- Once they’ve cooled, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Lay them flat on the cookie sheet and sprinkle with sugar, cinnamon or powdered sugar. Let sit for a few hours to harden.
3. Kreplach recipe
Kreplach are small dumplings that are filled with delicious meats, vegetables and spices. They are often boiled and served in a clear broth soup, like chicken.
Purim is coming: Send Food!
One of the most important customs of Purim, the Jewish holiday that begins at sundown Thursday and lasts through sundown Friday, is the giving of food. The practice, called mishloach manot in Hebrew, entails sending at least two ready-to-eat foods to the elderly and the poor, friends and family. Whatever else is in the package, hamantaschen, the Eastern European symbolic, triangle-shaped, filled Purim pastries are a must.
Traditionally, hamantaschen are filled with poppy seeds or preserves made from dried fruits such as prunes or apricots. The pastry can be a short dough or a yeasted one. The prepared dough is rolled and cut into circles and the edges are folded up to form a triangular “crust,” which holds the filling. In Middle Eastern countries, a cookie called ma’amoul, filled with cinnamon-flavored ground walnuts, is favored. Nowadays, we see inventive, even savory hamantaschen fillings such as dates, cheese with red peppers and spinach, cranberries and sage, chocolate and even Nutella.
While hamantaschen are essential, variations are popular. Layered poppy seed pastries stack layers of a poppy seed filling and a cinnamon-walnut filling between sheets of pastry. The result is traditional Purim flavors with a lot less work than shaping individual pastries. Nut and seed treats are another less labor-intensive option they omit the pastry step altogether. Easiest of all, no-bake nut balls have the flavor of Purim and you can make them while the hamantaschen are baking.
In this pandemic year, there won’t be customary gatherings to read the Purim story from its source, the Book of Esther. However, hamantaschen have always been delivered “from a distance” and will be a welcome taste of tradition in this non-traditional year.
Recipe: Sephardic Cookies for Purim
Purim is right around the corner! Among the traditions of the holiday is the exchanging of gifts of food with one another. Many communities exchange mishloach manot (Hebrew: sending of portions). In our Ladino community, I&rsquove always heard it referred to as Platikos di Purim (Purim plates). As part of the Platikos, my mother usually makes biscochos, boulicunio and baklava.
Biscochos are often called tea biscuits. We think of them as a &ldquobiscotti&rdquo, a crunchy treat! Biscochos are a bit sweet and are wonderful with your morning coffee (could be afternoon or evening coffee or tea or even milk, for that matter!!) If you want to add a little flair to your Purim celebration, my mother&rsquos recipe for biscochos is below!
In the month of Adar, our joy is increased. In commemoration of Haman&rsquos evil decree to annihilate the Jewish people in ancient Persia and the miracle of the turnaround from fear to triumph as Queen Esther and her uncle, Mordechai, found favor with the King and the Jewish people were spared and Haman, instead, was hanged, we rejoice, we remember, we celebrate and we stand strong.
May we continue to celebrate in joy may we share memories and stories of the holidays past with our children and grandchildren may we create new memories with them, as we celebrate today. May &lsquoevil decrees&rsquo be lifted and light and right triumph over darkness. May we savor the treats we bake and share, and may our hands always be blessed.
Biscochos de Huevo &ndash Kaye Hasson Israel
1 egg + 1 drop of water, beaten well
(alternative to sesame seeds: cinnamon and sugar or &ldquosprinkles&rdquo)
With electric mixer, beat eggs and oil in a mixing bowl. Add sugar and vanilla and continue to beat until well blended. Add flour and baking powder gradually, knead into a medium dough until no longer sticky.
Place onto floured work area and finish kneading dough with additional flour as needed. Dough should not be sticky as long as you can handle it without it sticking to your hands.
Take walnut-sized pieces and roll down on table with palms of hands into a rope 5 inches long and only 1/2 inch thick.
Press down with fingers to create channel
Fold rope over and cut slits into the edge.
Join into a bracelet shape. Brush egg on top side.
Dip top side into chosen topping ( sesame, cinnamon sugar or sprinkles):
Place on cookie sheet lined with parchment paper. Bake in preheated 350 degree oven for 12 minutes or until lightly brown. Remove from pan. Allow to cool.
Pronounced: PUR-im, the Feast of Lots, Origin: Hebrew, a joyous holiday that recounts the saving of the Jews from a threatened massacre during the Persian period.
Poppy Seed Muffins
There’s a certain feeling of joyous abandon in Israel at Purim, the happiest, most lighthearted holiday on the Jewish calendar, which begins Thursday evening. Tricks are permissible and treats essential. There’s a playful naughtiness unrestricted to age, sex or ethnic background. You might even call it the Jewish April Fool’s Day, with an entire country in cahoots.
One year, the national television station’s evening news was broadcast upside down, and the station’s solemn sign-off, the national anthem, was replaced by a rousing version of the Hallelujah Chorus from Handel’s “Messiah.” Another year a popular radio station announced that massive quantities of crude oil had been found under central Tel Aviv. And yet another year the Jerusalem Post published a fake front page.
Purim commemorates events occurring some 24 centuries ago in Persia. Persuaded by his evil advisor Haman to eliminate the entire Jewish population in his realm, King Ahasuerus drew lots (purim) to set the date for mass execution. His new young wife, Esther, who was renowned for her beauty (and who, unbeknownst to the king, was Jewish), learned of the dastardly plot from her uncle Mordechai and risked her life to outwit Haman and persuade the king to revoke the edict. In the end it was Haman who met his maker on that very same day-the 14th of the Hebrew month Adar-strung up on the gallows by the king. Generations after, Purim is still a joyous celebration of that escape from persecution.
For children, the holiday is also akin to Halloween, a dress-up time with costumes that once reflected the heroes of the Purim story and today include Pokemon characters, Ricky Martin and space aliens. Excitement begins weeks before the holiday, as youngsters plan their costumes and begin the process of daily persuasion to ensure that their parents will make or buy exactly the costume they want. Purim is a school holiday in Israel, and the streets are filled with children dressed up in costume finery, teenagers in silly outfits with painted hair and an occasional adult with rabbit ears. Carnivals, parties, masked balls, special performances for children, practical jokes, mishloah manot (gifts of food) and feasting are the order of the day.
In the evening, those who attend synagogue will hear the chanting of Megillat Esther, a scroll recounting the Purim story, and will help drown out Haman’s name with noisemakers every time it is mentioned. Long before the invention of cars, it was also considered a mitzvah or good deed to imbibe enough wine “so as not to be able to distinguish between the names of Haman and Mordechai.”
And yet, in recent years the advent of Purim also sends a twinge of fear through many parents, particularly in Tel Aviv. In 1996, a bomb exploded outside a crowded Tel Aviv shopping center on Purim, leaving 13 dead, including children in their Purim costumes. The next year, a suicide bomber blew himself up in a crowded Tel Aviv cafe, killing four women sitting with their children.
“Although the last few years have been quiet, I still take safety measures,” one mother said. “I won’t allow the kids to go on buses during the holiday, and we try to stay out of crowded public places.”
Though scores of ethnic groups exist in Israel, each with its own customs and concepts of holiday fare, certain culinary common denominators do exist.
The quintessential Purim delight is the three-cornered filled cookie (looking like George Washington’s hat) called hamantaschen in Yiddish and ozen haman in Hebrew. Developed by Eastern European Jews centuries ago, hamantaschen are made from either cookie dough or yeast dough and usually are stuffed with poppy seed or fruit fillings. They are variously considered symbolic of Haman’s pocket, Haman’s hat and Haman’s ear.
In Sephardic homes, grandmothers will also make orejas de Aman: crisp, deep-fried twists of dough dipped in sugar syrup or dusted with powdered sugar.
Poppy seeds have special significance during Purim, because tradition holds that Queen Esther chose a vegetarian diet of beans, nuts and various seeds, including poppy seeds, rather than eat non-kosher food in the king’s palace. Actually, it wasn’t such a bad idea, because poppy seeds are a good source of calories and calcium, zinc, manganese, copper, phosphorus, potassium and a wealth of B vitamins. Smart cookie.
How to Make Hamantaschen Right At Home
Chef and Food Network Kitchen star Michael Solomonov shows us how to make the beloved Purim cookies.
Try This At Home: Hamantaschen
When chef Michael Solomonov and his business partner Steve Cook develop recipes for their Philadelphia restaurants (including Zahav, Abe Fisher and K&rsquoFar), they often start by talking about their mothers. "Someone will say, 'Oh wait, my mom makes it like this. Let me get her recipe,' " Michael says. Steve&rsquos mom, Susan, provided the dough recipe for these hamantaschen &mdash traditional triangular jam-filled cookies that show up on their menus for the Jewish holiday of Purim. It&rsquos a pretty classic recipe, with a few exceptions: Susan adds brown sugar and maple extract to her version. The resulting cookie is extra chewy, and perfectly sweet.
Text written by Francesca Cocchi for Food Network Magazine.
Photographs by Michael Persico.
Make the Dough
Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
Form the Hamantaschen
Position racks in the upper and lower thirds of the oven and preheat to 375 ̊ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
Bake the Hamantaschen
Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.
The Purim Pucker Recipe - Recipes
The annual Jewish celebrations of Purim begin at sunset on the 14th day of the Hebrew month of Adar and end on the following evening. Purim is a celebration of Queen Esther and her heroic uncle, Mordechai, who prevented Haman, the wicked prime minister, from convincing Persia’s King Ahasuerus, to slay the Jewish people.
During this joyous holiday, participants will listen to the Megillah, the story of Esther, Mordecai and Haman volunteer to feed those less fortunate attend Purim carnivals wear traditional costumes and play games attend Al HaNissim prayer ceremonies giving food baskets, and enjoying a delicious feast featuring the following traditional Purim recipes…
1. Traditional Challah
This traditional Jewish egg bread is braided and sweetened with just the perfect amount of honey and sweet raisins in hope of a sweet year ahead to those who enjoy it. Traditionally, challah is braded into a crown shape for luck and prosperity.
2. Apricot Hamantaschen
Triangle-shaped flakey pastries are nice, but when they’re filled with sweet, sticky apricot spread they’re even nicer. Traditionally, Hamantaschen pastries are served in symbolism of Haman’s hat during family Purim celebrations as well as tucked into gift baskets.
3. Hearty Bean Soup
Purim’s heroine, the beautiful Queen Esther, was a well-known vegetarian, who dined on fresh fruit, hearty vegetables, and beans and legumes for protein. She loved both poppy and caraway seeds, which is why this satisfying and healthy kale and rustic bean soup is served with poppy seed crisps.
4. Beef Brisket
This tender and juicy beef brisket literally falls apart in your mouth. You can give thanks to the marinating powers of merlot and pureed prunes, which give the meat a dry and full bodied yet sweet flavor all the way through.
5. Traditional Potato-Spinach Latkes
These potato-spinach latkes might make you misty-eyed for the golden potato pancakes that Bubbie, which is nana in Yiddish—used to make in her kitchen. Latkes make a great appetizer, side dish, or pot luck dish to share with hungry guests who want to start in early on the appetizers.
6. Kosher Champagne Sweetened Lentil Salad
Most traditional Purim feasts pay tribute to Queen Esther, and are notably called ‘The Feast of Esther’ for this exact reason. The queen was a vegetarian so dishes containing meat and dairy (from animals) are eschewed in favor of kosher recipes made with beans, nuts, grains, seeds, and legumes—like this deliciously colorful lentil salad.
7. Cornish Hens With Wild Rice and Apple Glaze
A dish you could imagine King Achashverosh himself savoring at his royal banquet table, this luxurious Cornish hen recipe with wild rice and apple glaze will impress your most opulent guest list. Elegantly prepared for Purim and stuffed with savory wild rice, and sautéed celery, onion, mushroom, and garlic.
8. Nutella Rugelach
A traditional kosher Jewish treat, this recipe adds a modern take to tradition rugelach, delectable mini Jewish croissants, by stuffing them with chocolate-hazel-nutty goodness. You can also add extra sweetness in cinnamon, powdered sugar, chopped nuts, and your preferred spread—such as butter, Greek yogurt, or traditional sour cream.
If you want to know the best cupcake shop in any major city in America, just ask Angela. This girl knows her sweets, and she isn't shy about letting you know that your german chocolate cake needs more chocolate. If you want to find Angela on any given day, she's probably looking up reviews to decide where to grab lunch, or in her downtime, binge-watching the latest 'it-series' on Netflix.
Whisk baking powder, salt, and 4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl until pale and fluffy, about 5 minutes. Add 2 eggs one at a time, beating to combine after each addition and scraping down sides of bowl.
Reduce speed to low and gradually add dry ingredients mix until dough comes together. Divide dough in half and form into two ¾"-thick disks. Cover and chill at least 2 hours.
Place racks in lower and upper thirds of oven preheat to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 30 minutes.
Roll out dough on a very lightly floured surface to about ¼" thick, dusting with flour as needed (use as little flour as possible). Cut out 3 1/2" rounds with cutter and, using an offset spatula or bench scraper, transfer to 2 parchment-lined baking sheets. Gather up scraps, reroll, and cut out additional rounds.
Lightly beat remaining egg in a small bowl to blend. Working a few at a time, brush edge of rounds with egg, then place 1 1/2 tsp. filling in center. Fold sides up to make a triangle, pinching points gently to seal and leaving about 1" surface of filling exposed.
Brush sides of folded dough with egg. Bake cookies, rotating baking sheets halfway through, until bottoms are golden brown, 18–22 minutes. Let cool on baking sheets.
Do ahead: Dough can be made 2 days ahead keep chilled. Cookies can be made 2 days ahead let cool and store airtight at room temperature.
How would you rate Hamantaschen?
This recipe is missing a key liquid ingredient an/or has too much flour. When I was finishing making my dough it was clear that it was too dry. I added enough milk to the dough to make it workable. I gave the dough a short knead to smooth it out, chilled and rolled it out while it was cool but not cold. The cookies turned out tender and rich and my family loved them.
Terrible recipe. Needed to add an extra egg and milk to get the dough to form. The cookies fell apart in the oven. Don’t taste that great. I would give it zero stars if I could.
I am with those who found this recipe unworkable. TOO MUCH FLOUR. The dough never came together. I had to use all my strength to press it into a ball. I refrigerated it overnight and left it on counter for over 6 hours to get to room temperature. It was HARD and STIFF and IMPOSSIBLE TO ROLL--never mind barely able to work with at all. With all those fine ingredients, I hated to toss it out. INSTEAD: I worked the dough into small balls until it was soft enough to press into cookies, made indentations and filled those with jam, then baked for 20 or so minutes until the bottoms showed a bit of browning. They were DELICIOUS!
Those who had a hard time with this recipe: improvise! it’s a cinch and delicious. Cream sugar and butter (after slightly softening butter slightly in microwave) in cuisinart. Run. Add 3 eggs. Run. Add flour, baking powder, and salt to cuisinart and Run until tight, perfect, homogenous ball forms. Divide into 4 balls, cover with foil or plastic wrap and place in freezer until cold. Rolls out perfectly pin add jams and seal. Delicious
0 STARS. If you want your kids to look forward to Purim every year, DO NOT use this recipe. I had to go out and get refrigerated cookie dough just so I would not have to throw away my filling. How is that for an improvement, Bon Appetit? Take this recipe off the internet. I would like to know if you even read these reviews.
Hey I'm very jewish and I just made this recipe! 2 things: I accidentally partially melted my butter in the microwave and it turned out perfect, a bit of crumbliness but it kneaded together fine. also! my hamentaschen are notorious for falling down in the oven! so i did something a lil wild this year. I used a pottery technique called slip and score: scored in 3 spots equidistant around the circle. Then I used flour and water like slip and put a little dab on each. Then I pinched the corners on the circle!. They stayed so good! a little more work but we're out here and its Purim so: party.
This recipe is bad. For one thing, it's clearly not an authentic recipe as it's made with butter, but I didn't mind the dairy so I went ahead with it. It was crumbly and completely unusable - and yes, I measured my flour correctly. I managed to salvage it with another stick of butter and another egg, but I'm sure never going to use this again. Frankly I'm not sure why this is even still up on the website.
I’ve never posted a review before BUT I think it’s worth it to defend this recipe! I’ve made it for three years now, several times with kids. If you are finding the dough to be too dry, it is almost definitely because of the way you’re measuring your flour. Flour can be packed more or less densely in a cup. Unlike, say, brown sugar, flour is, in most recipes, meant to be packed LOOSELY. Try spooning flour into the cup WITHOUT PACKING IT DOWN. Then, lightly scoop off excess with a straight edge. It’s annoying, but important. When measured this way, one cup will be about 120-125g. When packed tightly, it can be as much as 145g. at four cups, that’s 100g extra! Use a scale if you must. BA should definitely mention this in their recipes.
Do not use this recipe! Run! I did not read the reviews first, unfortunately. As soon as I started adding the flour I realized it has a misprint in the ingredients list, or no one at Bon Appetit actually made it. Because my Jewish grandmother would have killed me if I threw out the dough, I salvaged it by adding another beaten egg. Also, I hit one-star for this review, and it posted 5 and won’t allow changes. Sketchy.
I should have read the comments before I wasted my time on this egregiously misguided recipe. Crumbly and unworkable dough had to be discarded. What is wrong with you Bon Appetit? Did you actually try this recipe or did you get it on faith from someone you met at a cocktail party?
Note this recipe has butter and should not be served to observant Jews along with meat. That's why authentic Hamantaschen have oil instead.
If the dough is best at room temperature, then why instruct us to chill for at least 2 hours? I let the dough warm up as instructed (undoing the chill time. ), but the dough still cracked. I made a round thumbprint cookie with some dough scraps, though, and THAT was good.
This dough cracks and does not work well for hamentaschen. Was excited to try this recipe and I followed the recipe and instructions meticulously. I've made Hamentaschen a handful of times and was really looking to elevate the previous experiences. I'll try a different recipe next year.
I followed recipe exactly, a very unwieldy & unworkable dough came out. I also found the 3 1/2 diameter ring too big and 1.5 tsp of jam is a lot- I switched to the largest ring in my pastry set. Cooking time was Approx 30 minutes. Not a fan of this recipe.
I would not recommend using this recipe - there is too much flour! The dough never came together and I had to throw it out. A very disappointing, crumbly mess. I later tried my grandmother's recipe, which uses the same amount of eggs and butter (without adding any other wet ingredients) and calls for only 2 and 1/2 cups of flour, and came out great!