A classic cookie for the Jewish Holiday of Purim. This cookie may be slightly difficult for beginners, but with a little practice will come out buttery and flaky everytime. This dough is easier to work with when it is at room temperature. If it is too cold, the dough will crack when you are working with it.
The filling can be varied for this triangular shaped cookie. Many people that I know use a Date-Orange filling, however, there are hundreds of choices that could be spooned into the center of this cookie. The original recipe did include yeast, however, it has been made easier with baking powder. This also eliminates one of the time consuming steps from the original recipe.
Frequently Asked Questions:
Could I use yeast in this cookie?
If you locate the original recipe, or actually have the original, feel free to use yeast. This recipe is the one that uses baking powder, this made the recipe somewhat easier to make.
What filling do you suggest?
Again, the common one is Date-Orange, however, there are many others that are possible. You could use Honey-Nut, Poppyseed or simply use a spoonful of fruit preserves.
Can I make these ahead of time?
The dough could be made and placed in the refrigerator for up to 2 days. You will need to allow the dough to come to room temperature before using it though. The cookies can also be made up to 2 days in advance. Store them in an airtight container in the refrigerator to keep them fresh.
In a bowl, combine the flour, baking powder and salt.
Whisk together until combined.
In another bowl, beat the butter and the granulated sugar until it is fluffy and pale.
Add two (2) eggs, one at a time, beating after each addition.
Reduce the speed on the mixer to low and slowly begin adding the dry ingredients until the dough comes together.
Divide the dough in half, form two discs with the dough, about ¾ inch, cover with plastic and refrigerate for at least two hours.
Preheat the oven to 350°, adjust the oven racks to the top and lowest positions.
Remove 1 disc of dough and allow it to come to room temperature.
Using a floured surface, roll the disc to ¼” thickness.
Cut out rounds, using a 3 ½ inch cookie cutter.
Transfer to a parchment lined baking sheet.
Roll up pieces of dough and roll out to make more circles.
In a small bowl, beat the remaining egg.
Working on a few rounds at a time, brush the dough with the egg.
Pull sides of dough up on three sides and pinch corners together, leaving about a 1 inch space in the center of each cookie.
Place roughly 1 ½ tsp of filling in the center.
Brush the sides of the dough with the egg and place in the preheated oven.
Bake for 18 to 22 minutes.
Let cookies cool completely on the cookie trays.
Ingredients
Directions
In a bowl, combine the flour, baking powder and salt.
Whisk together until combined.
In another bowl, beat the butter and the granulated sugar until it is fluffy and pale.
Add two (2) eggs, one at a time, beating after each addition.
Reduce the speed on the mixer to low and slowly begin adding the dry ingredients until the dough comes together.
Divide the dough in half, form two discs with the dough, about ¾ inch, cover with plastic and refrigerate for at least two hours.
Preheat the oven to 350°, adjust the oven racks to the top and lowest positions.
Remove 1 disc of dough and allow it to come to room temperature.
Using a floured surface, roll the disc to ¼” thickness.
Cut out rounds, using a 3 ½ inch cookie cutter.
Transfer to a parchment lined baking sheet.
Roll up pieces of dough and roll out to make more circles.
In a small bowl, beat the remaining egg.
Working on a few rounds at a time, brush the dough with the egg.
Pull sides of dough up on three sides and pinch corners together, leaving about a 1 inch space in the center of each cookie.
Place roughly 1 ½ tsp of filling in the center.
Brush the sides of the dough with the egg and place in the preheated oven.
Bake for 18 to 22 minutes.
Let cookies cool completely on the cookie trays.