Hamentaschen Honey Dough Cookie Recipe!

Hello everyone!! I’m so excited to be posting this recipe on here! We make these delicious cookies as a Purim tradition, but you can make them at any time of the year! My brothers really enjoy making them, and, as I’m sure you older sisters out there know, when there’s jam involved, things can get a bit crazy! (But very, very, very sweet! 😉)

It might take a little practice to get used to folding them in the shape of triangles, but it is possible! We began making these several years ago, and I’ve only just got the knack of it, so be prepared for some funky shapes starting out! 😝

The method is to roll out the dough thinly, then cut it into circles using a widemouthed mug or jar, then drop jam into the middle of the circle, then to fold the edges of the dough over the jam. Sometimes the dough isn’t too sticky, so after baking, the edges may come apart, but you can also use egg whites to stick the edges down so they STAY DOWN!

Here’s the recipe ⬇ (By the way, I think a friend of ours found this recipe online, but I wasn’t able to find the link. So, I give the credit to whoever it is due. Thank you very much, nameless person!)

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Hamentaschen Honey Dough

Ingredients:

4 cups sifted all-purpose flour
½ tsp salt
1 tsp baking powder
4 eggs (graded large)
½ cup room temp. butter
1 cup honey, warmed
1 tbsp. lemon juice

Instructions:

1. Stir together the flour, salt, and baking powder. Beat the eggs with the butter. Beat in the honey and lemon juice. Stir in half of the dry ingredients. Add the remaining dry ingredients to the mixture, mixing well until a dough is formed. (Tip: One time my mom and I were stirring the dough, and the wooden spoon literally broke in our hands, it was so thick! It may be necessary to use your hands to get a smooth working dough.)
2. Preheat the oven to 350 degrees F. On a lightly floured surface, roll out half of the dough to ¹\8-inch thickness. Take a wide jar (or a circle-shaped cookie-cutter) and cut into 3-inch rounds. Drop a heaping teaspoon of jam (just make sure that it isn’t so full that the dough is hard to fold over it) in the center of each circle. Fold up the edges of each round to form an equilateral triangle; pinch the seams together to seal.
3. I love using an ungreased baking stone to bake these, but you can also bake the triangles on lightly greased baking sheets. Bake for 12 to 15 minutes, (or until golden and lightly browned), then cool on wire racks.

Enjoy!!

I hope you all really enjoy making these! (I just thought I should mention, being the conceited teenager that I am, that these are my first pics to post on my blog! I am by no means a photographer, but I am ridiculously pleased with the way they turned out! 😝 What do you all think?)

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Chocolate Chip Cookie Dough!

Here is the most famous recipe in the house … the recipe to my chocolate chip cookie dough!

It’s so soft with a texture that’s a little sandy and comes out like drop cookies. They’re SUPER popular here at home. When my Dad comes home he goes straight to the fridge to pull out the dough and eat it raw! 😂 My brothers could eat it all day and my mom says it’s the best I’ve ever made.

So, with that reliable testimony, I invite you all to join me in making these delicious cookies!

One great thing about this recipe is that it’s so quick. Bake time is ten minutes (😮) so if you want to save the dough and pop it in the oven before supper it doesn’t take too long. I normally double the recipe because we have six people in our family, but every family is different so you decide! 😂

I put the recipe in a format so you could easily copy-paste-print! Have fun!

Chocolate chip cookies

• ½ cup liquid honey
• 1 cup softened coconut oil
• 1 tsp. vanilla extract
• 1 egg
• 2 ¼ cups all-purpose flour
• 1 tsp. FRESH baking soda (must be fresh)
• 1/4 tsp. salt
• ¾ cup chocolate chips (or more!😉)
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a big bowl, combine coconut oil and honey. Mix well. Pour in egg and vanilla, and mix until well combined.

3. In a small bowl, combine flour, baking soda, and salt. Gradually add to the coconut oil mixture, mixing until just combined. Stir in the chocolate chips.
4. Roll dough into small balls, about 1 inch thick. (You could chill the balls for ten minutes in the fridge before baking, but it isn’t necessary.)
5. Bake cookies spread evenly apart, for about 10-11 minutes, or until slightly golden. Remove from oven and allow to cool for 5 minutes. (They crumble easily right after they come out, so cooling is important if you don’t want crumbs all over!)

And that’s it!

This recipe was quite a piece of work, since the original called for butter but we didn’t HAVE butter. So I just used coconut oil instead and it worked uhMAZEing! I hope you enjoy!