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Sunday, April 3, 2011

Happy (Belated) Purim!

Purim fell during spring break, and though I had grand plans of making Smitten Kitchen's hamantaschen at my mother-in-law's house, it just didn't happen. I finally got around to making them a couple of days ago, and yum! I omitted the lemon zest from the dough, because I just wanted to taste the butter, and used two fillings I had on hand: Nutella topped with a few diced roasted hazelnuts, and homemade rhubarb-ginger jam. Deb from Smitten Kitchen recommends baking 15 minutes, but on insulated sheets and after refrigerating the shaped cookies, mine weren't nearly done after that long. The jam-filled ones, the paler ones in the picture below, were in for 20 minutes, and the Nutella batch probably five minutes more than that. I recommend really letting them get golden for optimal flavor and texture. For ease in handling the dough, let it warm back up almost to room temperature before rolling, but still try to minimize handling.


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