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This week Aurora takes over the blog to share a classic hamantaschen recipe for Purim as well as a little lesson on the holiday.


It’s almost Purim, a Jewish holiday celebrating the salvation of the Jewish people in ancient Persia from the Prime Minister Haman’s plot to eradicate them. Queen Esther turned the tables on Haman thus saving her people.


Today the holiday is celebrated with costumes (many little girls dress as Queen Esther), noisemakers (to drown out the sound of Haman’s name), drinking and these delicious hamantaschen cookies. Hamantaschen in Yiddish means “Haman’s Pockets” and they have three sides much like Haman’s three-cornered hat. The cookies are often filled with poppy seeds but here we took the liberty of filling with Friend in Cheese’s delectable jams. We hope you enjoy them and have a joyous and fun Purim whether you dress up and celebrate or simply want to try a taste of another culture!



Makes 18 cookies


2 cups of flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

1 egg plus 1 egg yolk

1/3 cup vegetable oil

Zest of 1 lemon

2 teaspoons fresh lemon juice

2 tablespoons orange juice

1 tablespoon brandy

Lavender Plum Jelly

Forbidden Fruit Marmalade

1 egg, beaten



1. In a medium bowl mix flour, baking powder and salt then set aside.

2. In a large bowl beat eggs with yolk then add oil, zest, juices and brandy. Mix until smooth with a wire whisk.

3. Slowly stir the flour mix into the egg mixture until a sticky batter is formed. Cover the batter in plastic wrap and refrigerate from 1 hour to overnight.

4. When ready to bake cookies, preheat the oven to 375F.

5. Divide the dough in two and roll one ball out on a lightly floured surface to 1/4 inch thick. Cut the dough with a biscuit cutter or a cup that is 4 inches in diameter.

6. Spoon a teaspoon of jam in the center of each cookie. Then fold up the sides of the circle to create the triangular shape of the hamantaschen. Pinch along the seams as you go to make sure they are secure. Repeat with remaining dough, alternating between jams.

7. Transfer finished hamantaschen onto 2 baking sheets. Brush all the sides with the beaten egg and then bake in the center of the oven for 10-15 minutes until browned on all sides.

8. Allow to cool and then eat immediately or store for up to 4 days in an airtight container.

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