Hamantaschen Cookies with Blueberry Filling
Hamantaschen Cookies with Blueberry Filling are one of my favorite cookies. I only make them once a year, for the Jewish holiday of Purim. In the past, I have filled my Hamantaschen with super traditional fillings like prunes or apricots. But, this year I thought it would be fun to fill my cookies with blueberries. Mainly, I chose a blueberry filling, because my family loves blueberries. And, they turned out really great! Usually, I like to keep my baking as simple as possible. These cookies are a little more labor intensive than I normally like. But, overall, they’re fairly easy to make. First, I make a simple sugar cookie dough. Then, I make a really easy blueberry filling. Next, I roll out the dough and cut out 24 circles. Then, I add the filling, fold the edges up, and chill the cookies for forty minutes. Finally, the cookies bake for a quick 15 minutes. The freezing helps the cookies keep their triangular shape. But, if you don’t care how the cookies look, you can skip the freezing. Just be forewarned, without the freezing, they will be kind of blob like.
The Equipment I Used for my Hamantaschen
- An Electric Mixer- You can mix the dough by hand, but I think it’s easier with the mixer.
- A Food Scale- For perfect baked goods, please weigh your sugar and flour.
The Ingredients Needed for Hamantaschen Cookies with Blueberry Filling
- Blueberries- I used frozen Maine blueberries. They are smaller and less watery than regular blueberries.
- Lemon Zest- This gives the dough a nice lemony flavor. But, if you’re baking for picky kids, you may want to omit this.
- Flour- Use all purpose flour.
- Butter- Make sure your butter is quite soft.
How I Made my Cookies
- First, I made the blueberry filling.
- Next, I made the dough.
- Then, I rolled out the dough and cut out circles.
- Finally, I froze and then baked the cookies.
I had so much fun making these Hamantaschen Cookies with Blueberry Filling. My family looks forward to Hamantaschen all year long, and really enjoyed them today.
Hamantaschen Cookies with Blueberry Filling
Ingredients
For the Hamantaschen Cookies:
- 8 tbsp. unsalted butter, softened
- 1 cup sugar (200g)
- 1 large egg
- 1 tbsp. lemon zest
- 2 tbsp. whole milk
- 1 tsp. vanilla extract
- 2 cups all purpose flour (240g)
- 2 tsp. baking powder
For the Blueberry Filling:
- 1⅓ cups frozen Maine blueberries
- ⅓ cup sugar
- 4 tsp. cornstarch
For the Egg Wash:
- 1 egg
- 1 egg yolk
- 1 tbsp. milk
- ⅛ tsp. sugar
Instructions
- Begin by making the Blueberry Filling: In a three quart saucepan, stir together all the ingredients. Bring them to a boil, and then cook for three minutes, or until the filling is thick.
- Next, make the Cookie Dough: In an electric mixer, cream the butter and sugar. Then, add the egg, milk, lemon zest, and vanilla, and beat until combined.
- Sift together the flour and baking powder, and stir it into the sugar mixture, just until no streaks remain. Dump the dough on to a floured board and form it into a disc. Cut the disc into six pieces. Roll each disc out on and using a three inch round cookie cutter, cut four circles out and place on a parchment lined baking sheets. You can reroll the dough if you need to. Repeat with the rest of the dough.
- Stir together the egg wash. Brush each dough disc with the egg wash, and then put a teaspoon of filling in the center of each disc. Fold up three sides of the circle to form a triangle and pinch the corners together. Brush the outside of the cookie with more egg wash. Place the baking sheets in the freezer for forty minutes.
- Preheat the oven to 350 degrees. Bake the cookies one sheet at a time for 15 minutes. Cool on a wire rack.
