Test Kitchen: Hamantaschen Cookie

By Rachel Priebe, Nutritional Sciences student, Sargent College

Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and play board games.

Greetings blog readers! I’m not Jewish but this week at the Test Kitchen we learned about a Hebrew holiday that is coming up called Purim.  Essentially it’s a silly holiday equivalent to Halloween and one of the delicious traditions is Hamantaschen cookies!  They are shaped like a three-cornered-hat after one that a character from the story, Haman, wore.

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For this recipe, we decided to make two versions of the cookie: one traditional full-blown cookie, and one Sargent Choice-d cookie.  This is for a few reasons.  First of all, Karen has a fantastic recipe for these treats that she makes with her family, and she wanted to share it with all of us.  We also didn’t know how the SC version would do, as baked goods are a little tricky to get to conform to our principles.  In the end, both versions were delicious and we ended up with a ton of yummy cookies.

Some modifications and tips and tricks for when you try out this recipe: add a little orange zest to the dough.  It gives lightness to traditional sugar cookie dough, and makes them really special.  Also when pinching the corners of the “hat” together, make sure you do it pretty tight to make sure the filling doesn’t spill out when cooking.  The dough should also be pretty dry to reduce spreading when cooking.  The recipe called for a strawberry filling, but we also experimented with blueberry and poppy seed filling (the poppy seed was divine, it tastes like honey!).

So readers, enjoy these cookies on Purim or whenever you need a sweet treat.  I know I will be!

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