- Cook Time
- Prep Time
- 3 Dozen CookiesServings
- 3 large eggs
- 1 cup sugar
- 1⁄2 cup canola oil
- 1 teaspoon lemon juice
- 2 teaspoons green tea powder
- 3 cups all-purpose flour, plus extra for dusting
- Dash salt
- 1 cup apricot preserves
- 1 teaspoon ginger powder or 1 tablespoon freshly grated ginger (optional)
1. In a large bowl, mix together the eggs, sugar, oil and lemon juice. Add the green tea powder and mix. Add the flour and salt and mix until the dough comes together. Cover with plastic and place in the fridge for one hour.
2. Preheat oven to 350°F. Line 2 to 3 large cookie sheets with parchment paper. Divide the dough in half.
3. Take another two pieces of parchment paper and sprinkle flour on one, place one dough half on top, and then sprinkle with flour. Place the second piece of parchment on top of the dough and roll on top of the parchment to roll out dough until it is 1/4 inch thick. Every few rolls, sprinkle a little more flour on the dough.
4. Combine the apricot jam and ginger (optional).
5. Use a 2 or 3 inch round cookie cutter to cut the dough into circles. Use a metal flat blade spatula to lift the circle and place on another spot on the parchment that has been sprinkled with flour. Place 3⁄4 to 1 teaspoon jam in the center and then form the hamantashen. Pinch the sides together tightly. Place on the cookie sheets. Repeat with the remaining dough.
6. Bake for 14 to 16 minutes or until bottoms are lightly browned but the tops remain light. Let cool. Store in an airtight container at room temperature for up to five days, or freeze for up to three months.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW