Lil’ Miss Cakes (aka Melissa Kaye) has outdone herself by creating peanut butter and jelly hamantaschen! While traditional three sided doughy cookie treats are oozing with jam, Melissa decided to change up the dough, too. She mixed in ¾ of a cup of the nutty good stuff to infuse this hamantaschen dough with a whole new flavor profile.
Purim is celebrated on Sunday, February 24 this year. Surprise your crew with these peanut butter and jelly treats and kids of all ages (you know who you are) will all be shouting with glee.
And, because Melissa is such a generous baker friend, she’s conjured up these perfectly gorgeous and delicious sugar cookies to offer as a give-away to my readers. The winner will receive a baker’s dozen of these frosted spring treats, shipped directly to your home during the week of March 11!
Simply leave a comment at the end of this post. Tell me which cookie collection you would like to win: the whimsical hearts or the spring time flowers.
If you would like a second chance to win Lil’ Miss Cake’s frosted treats, simply click on my Kosher Like Me facebook page, “Like” and make a comment there, too. Don’t forget to tell me at the end of this post that you have dropped by to visit there.
Wishing you a noisy, joyful, delicious Purim!
And if the convenience of ordering non-dairy, kosher, home-baked goods sends you straight to the phone or your laptop, consider ordering special occasion cakes of all sizes and types, celebratory cookies, and lots o’ treats from Melissa at Lil’ Miss Cakes. Click on her site for great photos and deets on how to order. Her kitchen is kosher and she bakes parve (non-dairy) goods. She also bakes in a certified kosher facility under the Orthodox Va’ad of the Five Towns.
All cookie photos: Melissa Kaye at Lil’ Miss Cakes.
This recipe comes from Melissa at Lil' Miss Cakes. She is a kosher, parve (non-dairy) custom baker extraordinaire.
For more detailed instructions on forming these triangular treats go to: http://lilmisscakes.com/2011/hamentaschen
- 1 cup honey
- ¾ cup brown sugar
- 1/2 cup Earth Balance margarine
- ¾ cup smooth peanut butter
- 1 tsp. vanilla
- 4 eggs
- 4 cups flour
- 1 tsp. baking powder
- 3/4 tsp. salt
- Your favorite flavor jam filling*
- Preheat the oven to 350°F.
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix the honey, brown sugar, shortening, peanut butter, and vanilla until smooth.
- Add in the eggs, one at a time until combined.
- With the mixer on low speed, add in the dry ingredients and mix until the dough comes together. Do not mix too much or the cookies will be tough.
- Turn the dough out onto a floured surface and roll the dough out thin.
- Using a round cookie cutter (I use a cutter that is 2 ½ inches in diameter) or a drinking glass, cut out the cookies.
- Using a spoon or a pastry bag fitted with a plain tip, fill the cookies with the jam filling. *Make sure the jam is oven proof meaning it won’t melt and ooze out of the cookies. Raspberry or cherry work nicely as well as anything labeled “oven proof”, “bakers filling”, or “cake and pastry filling”.
- Pinch 3 corners, forming the classic triangle shape and bake for 8-10 minutes on parchment lined baking sheet until light golden brown.
- Allow to cool-the filling will be extremely hot! Enjoy!