The most delicious Hamantaschen

Ingredients (Makes 50-60 cookies)

• 3/4 cup (180 ml) regular or plant-based milk
• 1/2 cup (100 grams) sugar
• Optional: 1 teaspoon ground cinnamon
• 2 cups (200 grams) ground poppy seeds
• Optional: 1 cup chopped nuts, raisins, or dried cranberries (or a mix)

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(Photo: Daniel Laila)

• 200 grams butter, at room temperature
• 1/2 cup (100 grams) sugar
• 1 egg
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 cups (420 grams) flour
• 1 teaspoon leveled baking powder
• 4-5 tablespoons milk (regular or plant-based), orange juice, or cream

• Powdered sugar

Preparation

1. In a saucepan, combine the milk, sugar, and cinnamon (if using) and bring to a near boil.
2. Add the ground poppy seeds and cook over medium heat for about 5 minutes, stirring occasionally, until the milk is absorbed and the mixture thickens.
3. Remove from heat and let it cool completely.

1. In a food processor (or a mixer bowl with a paddle attachment), combine the butter, sugar, egg, vanilla, and salt. Mix until light and airy.
2. Add the flour and baking powder, and process until crumbly.
3. Add 4 tablespoons of milk (or its substitute) and process just until a dough ball forms. If needed, add another tablespoon of liquid.
4. Gather the dough, wrap it, and refrigerate for about 45 minutes (up to two days).
5. Assemble the Cookies:
6. Divide the dough into three parts, keeping two in the refrigerator.
7. On a lightly floured piece of parchment paper, roll out one portion of dough into a 4 mm thick sheet.
8. Spread 1/3 of the poppy seed filling evenly over the dough. If desired, sprinkle with nuts and/or raisins or cranberries. Roll into a log.

1. Press a cutting board or flat surface onto the two sides of the log to create a triangular prism shape (like a long pyramid).
2. Place the log on a tray and freeze for about 30 minutes.
3. Repeat with the remaining dough and filling, chilling the logs as you go.
4. Bake the Cookies:
5. Preheat the oven to 180°C (350°F) (no need for convection). Line two baking trays with parchment paper.
6. Slice the chilled logs into 1 cm thick pieces and arrange them on the trays, leaving small gaps between each.
7. Bake for 20-25 minutes, until golden.

• Remove the cookies from the oven and let them cool. If desired, sprinkle with powdered sugar before serving.

• Preparation Time: 30-40 minutes (excluding chilling and baking)
• Difficulty Level: Medium
• Storage: Keep in an airtight container for up to a week. Can be frozen (before or after baking) for up to a month.