One year, I was making these Hamantashen cookies for a Messianic Purim party.
I made a quadrupled batch of batter. Our three smallest children were standing on chairs helping. I usually put out all the ingredients for the children to hand to me when they help.
I needed the vanilla, so I got down a plastic container filled with several bottles of spices and seasonings, from the cabinet, and placed it on the counter.
Of course, the phone rang, and as I was talking on the phone, my eighteen-month-old, Mikey, dumped an entire, very large bottle of imitation bacon bits into the batter. (We don’t eat real bacon)
Bacon bits—in a Jewish cookie batter!
I was speechless. I had used the last of my eggs and butter and we were attending a Purim party that night.
I started digging out the bacon bits before they got mixed into the batter. It looked like I got most of the red bits out—until I baked them. The bits rose to the top of each cookie! The cookies still tasted good, and the bacon wasn’t real, so I took them to the party.
Ever since we laughingly refer to those cookies as the “Pagan Bacon Haman Cookies.”
Life with children–you can’t make this stuff up!
My Purim Cookie Recipe Without the Bacon Bits
- ½ lb margarine
- 8 tsp sugar
- 3 ¼ cup flour
- 2 tsp baking powder
- ¼ tsp salt
- 3 tsp orange juice
- 2 eggs
- 2 tsp vanilla
- 1 jar favorite jam or poppy seed filling
- ¼ chopped nuts
Cream the margarine and sugar. Sift the dry ingredients and add to margarine and sugar mixture. Mix well. Add the eggs, orange juice and vanilla. Knead until dough forms and divide into 6 sections. Refrigerate until chilled.
Roll out sections on a floured board. Use a glass as a cutter for forming circles for the hamentashen shape. Place a tsp of filling into each circle and fold into a triangle by pinching the edges together. Bake in 325 degree oven for 25 minutes.
Purim Planner Kit
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