March 1, 2015
Read all about these traditional Purim cookies in Stephanie's blog post
Yields: approximately 3 dozen
2 cups AP flour
1½ teaspoons baking powder
1/8 tsp fine salt
1 stick unsalted butter, softened*
½ cup granulated pure cane sugar
2 large eggs
Finely grated zest of 1 orange
1 egg beaten with splash of water for egg wash
Jam or curd of your choice
1. In a bowl, whisk together flour, baking powder and salt. Beat the butter and sugar until light and fluffy. Add eggs one at a time and beat until incorporated. Add zest, and beat until the dough just comes together. Transfer to a lightly floured surface and gently knead until dough just comes together. Divide the dough in half. Flatten into disks, wrap each disk in plastic wrap, and refrigerate until chilled, at least an hour and up to 2 days.
2. Roll each disk out to ¼-inch thickness. Using a plain or scalloped edged 2½ inch cookie cutter, cut the dough into circles. Fill the center of each circle with a heaping teaspoon of jam or curd. Brush the egg wash onto the perimeter of the circle, and fold the edges of the dough towards the center to form a triangle. Place 1 inch apart on parchment-lined baking sheets and chill again in refrigerator for at least 20 min. Reroll dough scraps and repeat.
3. Preheat oven to 375F. Bake one sheet at a time until lightly golden brown, about 10 minutes. Cool on a sheet pan for 5 minutes and then transfer to rack to cool for 10 minutes longer.
*To make pareve, substitute margarine