Chanie Apfelbaum – Fig Newton Hamantaschen
Chanie Apfelbaum - Fig Newton Hamantaschen
It’s officially hamantaschen time and these FIG NEWTON delicious bites are a fun twist on the classic 3-cornered cookies that will not disappoint. Despite the author's initial hesitation with baking, this recipe has been perfected over time and is now shared for everyone to enjoy. The combination of figs and a hint of orange juice in the filling pairs wonderfully with the soft, cookie exterior, making these hamantaschen a must-try for Purim or any occasion.
Ingredients
Ingredients:
- 1 stick butter or trans-fat-free margarine softened
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1 egg
- 1 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Fig Filling:
- 12 oz. dried plump California figs stems removed and sliced in half
- 1/2 cup orange juice
- 1/4 cup honey
- 1/8 tsp cinnamon
- Pinch of salt
Instructions
- Place the figs into a medium saucepan with the orange juice, honey, cinnamon, and salt. Bring the mixture to a simmer and cook over low heat for 10 minutes.
- While the figs are cooking, place the butter and sugars in a large mixing bowl and beat with a mixer until creamy. Add the vanilla and egg and beat until smooth. Add in the flour, baking powder, and salt and mix until combined. Press the dough together to form a ball.
- Place the fig mixture in a food processor blender and puree until completely smooth.
- Preheat oven to 350 degrees.
- On a lightly floured surface, roll out the dough to around 1/4 inch thick and cut out circles with a cookie cutter or a drinking glass. Place a teaspoon of fig jam into the center of the circles and pinch the corners closed to form a triangle. Bring all the scraps together and roll out again, repeating the process until you’ve used up all the dough and jam.
- Place the hamantaschen on a parchment-lined baking sheet (or 2, if needed) and bake for approximately 12 minutes, until the bottoms start to turn light brown. Transfer to a cooling rack.
- Store cooled hamantaschen in an airtight container for up to 4 days or freeze for later, if desired.
- Yield: approximately 2 dozen hamantaschen.
- Enjoy your baking and Happy Purim Prep!
