Dates Purim Cookies Recipe aka Dates Ozen Haman

Dates Purim Cookies Recipe – Dates Filled Purim Cookies

A Purim party is incomplete without Purim cookies and these dates Purim cookies are an absolute addiction. This simple, easy and effortless recipe for festive purim cookies also called hamentaschen or oznei haman are filled with naturally sweet dates and pecans then folded in a short bread cookie dough to get a traditional triangle shape.

Dates Purim Cookies aka Date filled purim cookies – Jewish Cookies Recipe

The festival of Purim is almost here in a week, so you can imagine how excited the kid are. Usually festivals are all about family but with Purim the kids are all about costumes, parades, gift baskets, and of course these purim cookies are every where in plenty.

Purim cookies have evolved over the year from being just filled with traditional poppy seeds to unlimited new modern variations like the Chocolate, Nutella, apricot and other fruit fillings. I love making these but not necessarily with traditional fillings. These dates purim cookies are Ziv’s favorite and I make them every single year along with some strawberry (which I plan to share with you tomorrow).

I have previously shared Purim cookies with you (see link below) and while this is quite similar in shape and technique, the cookie dough is different. You know I love experiments and making new recipes all the time so these are quite similar to shortbread cookies with that melt in the mouth feel unlike the traditional butter cookie dough.

Dates Purim Cookies Recipe, Hamentaschen Cookies, Oznei Haman Cookies

It’s all about the costume

If you haven’t figured it out yet? Purim is all about the costumes. This year Aadi plans to dress like a scary clown and Rhea wants to be an Indian Princess. Well she actually has a pretty new Indian dress my sister sent her so she’s just using Purim as an excuse to wear it. Aadi has spent hours browsing shops with a friend as they plan to wear same outfits until they found what they were looking for.

I not a big sport when it comes to costume so usually when the kids ask me what I am going to be this Purim – I’d always say I’m going to be mama – nothing else. I know I’m so boring!! This year however, Aadi has been nagging me to wear a costume. So…. I got myself a Melafecient hairband and plan to wear all black. That should do it – what say you?

Let’s talk ingredients and substitutes – (Save/Pin Purim Cookies for later)

• Dates – I love using medjool dates. They are naturally sweet but also are soft and can be mashed  beautifully into a filling.
• Nuts – This is optional and can be omitted if you want to keep them nut free. Personally I like to the combination of dates with either Pecans or Walnuts but almonds and pistachios work too!.
• Butter – I always use unsalted butter because I like to control the amount of salt. But if salted is all you have go ahead and use it. Just omit salt in the recipe.
  As I explained about butter in my Tip Thursday – how butter affect cookie baking – use room temperature not soften butter for better results.
• Sugar – I highly recommend you use fine grain sugar to shorten the creaming time. Always cream the butter and sugar well and fine sugar works best.
• Cornstarch  – also called cornflour makes the cookie dough more crisp, and give it that crumbly texture  we love in cookies.
• Eggs – I use large eggs about about 65 to 70 grams each.
• Extract – Orange is quite traditionally used in Purim cookies but if you don’t have some go ahead and omit the orange. Vanilla always works a treat.

Dates Purim Cookies Recipe, Hamentasche, Oznei Haman – Date filled purim cookies

Recipe – Hamentaschen Cookies – Oznei Haman or Purim Cookies (Save/Pin for later)

Tools

• hand mixer,
• Kitchen-Aid or
• K-Mix.
• Bowl,
• Spatula,
• Wooden Spoon,
• Cling Wrap,
• Baking trays,
• Rolling Pin,
• Circle cookie cutter.

Dates Purim Cookies Recipe, Hamentaschen, Jewish cookies, Date filled Oznei Haman Cookies

Ingredients

For the shortbread cookie dough

• Unsalted Butter – 170 grams ( 1 1/2 stick)
• White Sugar – 200 grams (1 cup)
• All Purpose Flour – 410 grams  ( 3 3/4 cups – I use 110 grams as 1 cups for measure)
• Cornstarch /cornflour – 30 grams (1/4 cup)
• Baking Powder – 1 tsp
• Salt – 1/4 tsp
• Egg s- 1 large + 1 egg yolk
• Vanilla -or Orange Extract – 2 tsp
• Orange juice – 4 tbsp

Date Filling

• Medjool dates – 350 grams (15 dates)  (pitted)
• Orange Juice – 60 ml (1/4 cup)
• Lemon Juice – 1 tbsp
• Lemon zest – 1 tsp
• Nuts – 1/2 cup chopped

Method

Make the filling

• Remove the pits from the dates and roughly chop them,.
• Place them in a sauce pan with orange juice, lemon juice and lemon zest.
• Cook on low until the dates are soft enough to be mashed with a fork (3 minutes)
• Once all the dates are mashed completely
• Add the chopped nuts – stir well to combine
• Let cool completely before you fill the cookies

Making the Dough

• Sift and combine together flour, cornstarch, baking powder, salt.
• Cream butter, sugar until light and fluffy.
• Add vanilla or orange extract.
• Next add egg and egg yolk one at a time.
• Add flour and orange juice.
• This is a soft dough.
• Divide the dough into two.
• Form each into a flat disc.
• Wrap in cling/plastic wrap.

Chill Dough /Roll Cookies

• Place in the fridge for at least 30 minutes or until firm enough to roll.
• Roll the dough using as little flour as possible.
• Using a 3 inch round cookie cutter cut as many disc as you can.
• Place the circles on a baking tray –
• If the dough has soften place in the fridge to chill again.

Add Filling and Fold (see video below)

• Place a small teaspoon of filling in the center of the disc
• Do not add too much filling. The cookie dough is delicious on it’s own too.
• Too much filling will cause an over flow and open up.
• Dampen the disc edges very lightly with water or egg white ( very lightly – just to secure them)
• Over lap or pinch the three sides of the disc/circle using one of the methods below.

Chill cookies and Bake

• Preheat the oven at 180 C / 360 F
• Chill the cookies for at least 20 minutes while the oven is preheating. (Chilling helps the cookies hold their shape better)
• Bake in a preheated oven  for about 12 to 14 minutes.
• Cool on a wire rack completely before you store in a cookie jar

Storage

• These cookies will stay fresh for up to 2 week but they taste best in the first week of baking.
• The cookie dough can be chilled for a week in the fridge or frozen for up to three months in the freeze
• Fruit fillings will last for a week in the fridge

Video – How to fold Purim Cookies aka Hamentaschen or Ozzen Haman Cookies

Dates Purim Cookies aka Dates filled purim cookies, hamentaschen or Oznei Haman Jewish Cookies

Print

Dates Purim Cookies aka Date Filled Purim Cookies

Prep 30 mins

Cook 15 mins

Total 45 mins

Author Veena Azmanov

Yield 36 cookies

A Purim party is incomplete without Purim cookies and these dates Purim cookies are an absolute addiction. This simple, easy and effortless recipe for festive purim cookies also called hamentaschen or oznei haman are filled with naturally sweet dates and pecans then folded in a short bread cookie dough to get a traditional triangle shape.

Ingredients

For the shortbread cookie dough

• Unsalted Butter - 170 grams ( 1 1/2 stick)
• White Sugar - 200 grams (1 cup)
• All Purpose Flour - 410 grams  ( 3 3/4 cups - I use 110 grams as 1 cups for measure)
• Cornstarch /cornflour - 30 grams (1/4 cup)
• Baking Powder - 1 tsp
• Salt - 1/4 tsp
• Egg s- 1 large + 1 egg yolk
• Vanilla -or Orange Extract - 2 tsp
• Orange juice - 4 tbsp

Date Filling

• Medjool dates - 350 grams (15 dates)  (pitted)
• Orange Juice - 60 ml (1/4 cup)
• Lemon Juice - 1 tbsp
• Lemon zest - 1 tsp
• Nuts - 1 cup chopped

Instructions

Make the filling

• Remove the pits from the dates and roughly chop them,. 
• Place them in a sauce pan with orange juice, lemon juice and lemon zest. 
• Cook on low until the dates are soft enough to be mashed with a fork (3 minutes) 
• Once all the dates are mashed completely 
• Add the chopped nuts - stir well to combine 
• Let cool completely before you fill the cookies 

Making the Dough

• Sift and combine together flour, cornstarch, baking powder, salt.
• Cream butter, sugar until light and fluffy.
• Add vanilla or orange extract.
• Next add egg and egg yolk one at a time.
• Add flour and orange juice.
• This is a soft dough.
• Divide the dough into two.
• Form each into a flat disc.
• Wrap in cling/plastic wrap.

Chill Dough /Roll Cookies

• Place in the fridge for at least 30 minutes or until firm enough to roll.
• Roll the dough using as little flour as possible.
• Using a 3 inch round cookie cutter cut as many disc as you can.
• Place the circles on a baking tray -
• If the dough has soften place in the fridge to chill again.

Add Filling and Fold (See video above)

• Place a small teaspoon of filling in the center of the disc
• Do not add too much filling. The cookie dough is delicious on it's own too.
• Too much filling will cause an over flow and open up.
• Dampen the disc edges very lightly with water or egg white ( very lightly - just to secure them)
• Over lap or pinch the three sides of the disc/circle using one of the methods below.

Chill cookies and Bake

• Preheat the oven at 180 C / 360 F
• Chill the cookies for at least 20 minutes while the oven is preheating. (Chilling helps the cookies hold their shape better)
• Bake in a preheated oven  for about 12 to 14 minutes.
• Cool on a wire rack completely before you store in a cookie jar

Storage

• These cookies will stay fresh for up to 2 week but they taste best in the first week of baking.
• The cookie dough can be chilled for a week in the fridge or frozen for up to three months in the freeze
• Fruit fillings will last for a week in the fridge

Courses Breakfast, Snack, High Tea

Cuisine Israeli

Nutrition Facts

Serving Size 45 grams per cookie

Amount Per Serving
Calories 159
% Daily Value
Total Fat 7 g		11%
	Saturated Fat 3 g	15%
	Unsaturated Fat 3 g
Cholesterol 17 mg		6%
Sodium 634 mg		26%
Total Carbohydrates 21 g		7%
	Dietary Fiber 1 g	4%
	Sugars 7 g
Protein 2 g		4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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