Mark Strausman Shares His Hamentashen Recipe

Bake these cookies for Purim and beyond

Tonight starts Purim, a holiday where Jewish people celebrate freedom. But, in actuality, Purim is a celebration of the strength of women overcoming adversity, Purim is the story of Esther, who saved her people from the murderous Haman through wit and sheer grit.

One of the traditions of the holiday is baking — and eating — Hamantaschen. These triangular cookies are shaped like Haman’s hat and filled with fruit jam or poppy seeds. The cookies can also be enjoyed year-round.

Mark Strausman, chef/owner of New York City’s Mark’s Off Madison says that, even though Hamantashen aren’t round, they are very much considered a cookie, “The recipe resembles a classic butter cookie with the indentation of jam.”

Strausman, who prefers to use raspberry jam for his Hamentaschen, loves the story behind the cookie. “I think this is another great story that shows how important women are throughout history. Women are the backbone of Jewish households. My dad passed away when I was young and without my mother and great aunt, I would not be here today, cooking.”

Mark has shared his Hamentaschen recipe with Broken Palate. Enjoy.

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Mark’s Off Madison’s Hamantaschen 

Ingredients

• 200 grams room temp butter

• 78 grams sugar 

• 80 grams eggs

• Pinch salt 

• 315 grams all-purpose flour

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

For filling 

• Raspberry jam 

• Apricot jam 

Cream the butter and sugar be careful not to over whip. Add the rest of the ingredients except flour.  When the ingredients are mixed gradually add the flour. until nice and smooth.

Split in half and refrigerate for one hour.

When ready to make cookies, roll out the dough to  1/4 inch thick. Using a 3-inch round cutter cut circles. Using a rolling pin roll each circle to 1/8 thick. Dollop 1 teaspoon of jam in the center. Pinch the near end closed then pinch each other off the two sides closed so it looks like Haman’s hat.

Preheat oven to 350 degrees. Place cookies on a cookie sheet with parchment paper. Bake for 20 minutes. Do not overfill the cookies and make sure they are pinched tight.