There is much speculation as the reason we eat these triangular little pockets of deliciousness. Regardless, here is our favorite Israeli-style oznei haman recipe.
Yields about 40-50 cookies
In a food processor, combine the butter and the flour, baking powder, powdered sugar, vanilla extract, zest, and salt. Process until the mixture is crumbly.
Add the milk gradually and only enough for dough to form (try to use as little milk as possible). Form the dough into a ball, cover in cling wrap and refrigerate for an hour or two.
Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a baking tray with Gefen Parchment Paper.
Roll the dough onto a floured surface until it is approximately three mm thick, then cut into circles.
Take a teaspoon of filling (see suggestions below) and place it in the center of the dough.
Fold the dough on three sides to the center to form a triangle, lightly pinch them together.
Place on the prepared baking tray and bake for 15-20 minutes until golden.
Allow to cool and sprinkle with powdered sugar for decoration.
Did you know the orange zest in the dough helps keep it from spreading?
Popular Israeli fillings are poppy seed, date filling, dark chocolate, halva, Nutella. If you are using dark chocolate, use one square of a slab to fill each cookie. The options are wide open! Get more hamentaschen fillings inspiration here.
The recipe can be made dairy free by using margarine or vegan butter and dairy free milk.