Although some bakeries sell hamantaschen year-round, the cookies are traditionally enjoyed on the Jewish holiday Purim. The name translates to “Haman’s pockets,” and the shape represents the ears in the three-corned hat of Haman, the villain in the Purim story. Initially, hamantaschen were made from a yeasted, soft dough.
To assemble the hamantaschen: Working with one half of the dough at a time, flour it thoroughly, and roll it into a 16" x 18" rectangle approximately 1/8" to 1/4" thick. Cut the dough into circles with a 3 1/2" round cutter. Place the circles on the prepared baking sheets, and place a rounded teaspoonful of filling in the center of each circle.
If you are Jewish or are associated with Jewish food, then the names Hamantaschen, Oznei Haman or Purim cookies are not new to you. I myself learned of these only when I came to Israel. I started making them because my kids are crazy about them. And now every year I make these lovely Purim cookies for my kids with new flavors to try.
Nowadays, many dough recipes call for baking powder and resemble cookie dough instead. Apricot, poppy seed or prune are common fillings, although part of the fun of making hamantaschen is customizing the fillings and decorations to your liking. Indeed, playful iterations on the classic cookie are part of the spirit of baking hamantaschen.