Just had to share some current photos from our awesome hamentashen baking classes this year!

Our students LOVE their cooking classes, they just can’t get enough.  We make the recipes easy enough that everyone gets a job in the kitchen and we love to eat our yummy foods when they are done.  For me- it is such a great time to bond and connect with my kids in a collaborative way.  This really helps build an incredible relationship with them – and their parents!

So here you go – and just for stopping by – be sure to grab the recipe below the photos!

 

Hamentashen Recipe

1 cup unsalted butter or unsalted margarine
l ¼ cups sugar
3 eggs
¼ cup milk
2 teaspoons vanilla
4 cups all-purpose flour
½ teaspoon salt
3 teaspoons baking powder
Egg Wash of whole egg & milk or cream

Fillings:

Apricot preserves
Hershey’s kisses
Raspberry preserves

 

Preheat oven to 350 degrees F.

 

Combine flour, salt, and baking powder; set aside.

 

Cream the shortening and sugar. Add eggs and blend until smooth. *Add a tsp. of flour at a time, if needed because the batter looks curdled. Stir in milk and vanilla, then in flour mixture until a firm (but soft) dough forms. Form into a smooth disk, cover and allow to let rest ten minutes. Roll out dough on lightly floured board to a thickness of 1/8th inch. (do this in dough sections if needed.) Cut dough into 3-inch rounds. Fill with a heaping teaspoon of filling., and fold three sides towards into center. Brush pastries with egg wash. Bake 18-25 minutes, or until golden brown. (Makes 48-60 cookies, depending on size)