Hamantaschen: Taste the Rainbow

Happy Purim, friends. For those of you not familiar, the story goes something like this: They tried to kill us, we survived, let’s eat! It’s a popular theme for Jewish holidays. As depicted in this Pink-inspired Purim music video, Purim is filled with costumes, parties, carnivals and yes – cookies. We eat Hamantaschen as a way to celebrate our victory over the bad guy, Haman.

Some of my favorite ladies in Kansas City made these Rainbow Hamantaschen last week, and I became instantly obsessed: They’re cookies, they’re colorful, and they’re a fun new twist on an old tradition. Yes, they take some time and several rounds of dishes (oy vey!), but actually they’re not too difficult to make. Here’s the scoop:

1. Make the Dough

I used this simple, sweet, buttery dough recipe that came together in a few minutes without a hitch.

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2. Color

Divide the dough into 6 equal balls. Make a little well in each one and add your food coloring of choice. I used about 12-15 drops per color. Wearing disposable gloves and an old t-shirt you don’t mind splattering, knead the dough until you like the color and marbling.

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3. Layer

Divide each of the colored dough balls again. One by one, flatten and layer them into a loaf pan lined with plastic wrap. Refrigerate at least 2 hours or overnight. I recommend overnight because this would be an ambitious project to tackle in one day.

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4. Slice, roll and cut

Take your dough out of the loaf pan. If it doesn’t come out right away, soak the pan in warm water for a minute and run a butter knife around the sides. Using a sharp knife, slice off ¼ inch of the dough at a time. Using a floured rolling pin, flatten the dough until it is 1/8 inch thick. Use a 3 inch round cookie cutter to cut circles, and lay your circles on a cookie sheet lined with parchment paper.

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5. Fill and shape

These triangle-shaped cookies are traditionally filled with poppy seeds, but we can do better than that. My Hamantaschen fillings ranged from apricot, strawberry and raspberry preserves to chocolate chips and Nutella. Measure ½ teaspoon of each and plop it into the middle of your circles. Then, shape into triangles and pinch the corners tightly to make sure the toppings don’t leak.

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6. Bake and enjoy!

This is the best part. My cookies baked for about 10 minutes, and half of the first batch was gone before the 2nd batch went into the oven.

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Until We Eat Again,

Two Happy Cooks

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