What to do when your best friend has a fever and playdate is cancelled? Stay home and bake cookies with mama, that’s what.
Jonathan has been out of the house this week on a much-needed trip to visit his parents. Most of his time will be spent in a hospital, which is no place for an antsy baby who considers a floor an all-you-can-eat buffet. Until next Thursday I am a single stay-at-home parent. I would be lying if I said it’s been all sunshine and rainbows thus far. The kid
knows senses something is different. Any time I use the word “no” Rivers crawls around the house calling for daddy. The cat is no better, the way he scrambles up and down the stairs and moans uncontrollably at the front door. These two are almost like two peas in a pod.
Instead of a smile, I received a questionable stare the first morning I greeted Rivers. Usually his papa does a morning routine with the potty and diaper change before Rivers is handed off to nurse. On day one he pointed to the empty space in my bed, “Dada?” Since dada hasn’t returned yet Rivers is understandably more protective over me. Having a bodyguard is wearing me out though. On day two I went to the bedroom for a pair of socks and woke up twenty minutes later to the little guy slapping my face with baby wipes. It troubles me that I have no memory of laying down. I just crashed like a fallen tree.
By day three we were in a rhythm. When he went down for an afternoon nap I decided to forget the chores and do something for myself. Write part of a blog post or start making cookies? I’m nowhere near finished with my Tassajara Bread Book challenge, but this seemed like a good day for familiar comfort sweets.
Hamantuschen are easy to find in NYC. Their triangular shape is basically everywhere, but nothing beats an old family recipe. This is my mom’s recipe, passed down from grandmothers. Generally hamantaschen (Haman’s Hat) is made for the Jewish holiday of Purim, but we made them for almost every holiday when I was a kid. These require a bit more work than a scoop cookie dough, but I promise the slightly sweet dough is fail-proof. The rest is just fun. The trick to a perfect triangular hat is not to overfill the center and the firmly pinch the corners until they stick.
These are going to be so much fun to make in the future with Mr. Little Hands. Until then he can watch from the sideline and tell me all about the dreams he had while napping.
Makes about 35, 3-inch cookies
1/2 c. canola oil
1/2 c. + 2 Tbsp granulated sugar
1 tsp vanilla extract
2 3/4 c. unbleached all-purpose flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 c. fruit preserve, poppy seed paste or nut filling
Preheat oven to 350°F. Lightly oil baking sheets or prepare with parchment paper.
In a medium bowl, beat together eggs, oil, sugar and vanilla.
In another large bowl, sift together flour, salt and baking powder. Stir wet ingredients into the dry, until a stiff dough forms. Gently knead dough, if needed, to fully incorporate ingredients. If dough is too sticky to roll out, refrigerate 10-15 minutes.
On a clean and lightly floured surface, roll out dough to 1/8-inch thickness. Cut dough into 3-inch rounds.
Drop 1 teaspoon of filling in the center of each round. Shape into a triangle by folding one side at a time or by pinching the three corners. Bake 20 minutes or until edges are golden brown.
If these last two photos look vaguely familiar to some of you, good. My camera battery unexpectedly expired, so I pulled these from my old food blog.