Kids and a Mom in the Kitchen #114: Hamantaschen Cookies (From the My Father's World manual)

Time for Kids and a Mom in the Kitchen

(A weekly linky to share what you and your children have created in the kitchen.)

<a href="http://totsandme.blogspot.com/search/label/Kids%20and%20Mom%20in%20the%20Kitchen "><img alt="Tots and Me" src="http://i597.photobucket.com/albums/tt58/kewkewphoto/KidsandaMomintheKitchen2.jpg" border="0" alt="Photobucket"></a>

The linky is at the bottom.

Last week we were learning about Queen Esther with our My Father's World lessons. We got to make Hamantaschen Cookies for the first time ever, and I have to tell you, they were delicious. The cookie part is like a lemon sugar cookie and then we added some scrumptious filling.

This recipe comes from the My Father's World 1st Grade Curriculum: Learning God's Story Teacher Manual.  They have graciously given me permission to share the recipe here on my blog as a part of my Kids and a Mom in the Kitchen post.

Cookie Dough Ingredients:

3 Tbs butter
3 Tbs oil
3/4 cup sugar
1 egg
1/2 tsp grated or minced lemon rind
1 1/4 to 1 1/3 cups flour

The older girls helped to make the dough.

We creamed the butter, oil, and sugar together.

Then we grated the lemon rind.

We beat in the egg and lemon rind.

Then we added the flour. The recipe calls for 1 1/4 to 1 1/3. We found a 1 1/4 to be just right. I almost thought it was too dry, but it ended up being perfect. After we mixed the flour in, it was refrigerated for a few hours.

Then Mr. Harold helped mommy roll and cut out the dough. The instructions call for the dough to be rolled up to 3/8 inch thickness. I have to say, I am not very good at judging the thickness of dough. However, the cookies ended up perfect, so we must have done okay.

Then we put the cookie circles on the greased cookie sheet.

Then it was time for the filling.

The Teacher Manual ingredients for filling state we need:

Apricot jam

raisins or chopped dried fruit

nuts

As specifics weren't given, I came up with these amounts, and they were perfect. 

I used 1/4 cup of apricot preserves, plus a couple of tablespoons or so of dried diced plums and a couple of tablespoons or so of chopped walnuts.

Hannah helped with the filling.

We placed a teaspoon of mixture in the middle of each cookie.

Then I folded the sides up to make triangles, pinching the sides together so only a little of the filling showed.

We baked them in a 375 degree oven for 14 minutes. Recommended time is 12-15 minutes.  The bottoms were nice and golden brown.

Directions:

1- Cream butter, oil, and sugar.

2- Beat in egg and lemon rind.

3- Add flour as needed to make a stiff dough (1 1/4 cup was perfect for us).

4- Chill for several hours.

5- Make filling by combining jam, dried fruit, and chopped nuts (it should be thick).

6- Preheat oven to 375 degrees F.

7- Roll dough about 3/8 inch thick and cut into 3" rounds.

8- Place circles of dough on greased baking sheet. 

9- Place 1 tsp filling in the center of each.

10- Fold up three sides to form triangle. Pinch the edges together tightly so that only a little of the filling is visible. 

11- Bake for 12-15 minutes. Bottom will be golden brown.

Used by permission from My Father’s World Curriculum for Preschool-12^th Grade

Do you have your children help you in the kitchen?  What lessons do they learn? Do you have any kid friendly recipes to share?

I'd love to see your posts, whether you have done something this week or some time in the past. Just link up below. This is a weekly linky.

I am linking up to:

Melt in Your Mouth Monday
Try a New Recipe Tuesday at Home to Four Kiddos
The Gathering Spot at Mamal Diane
Friday Food Frenzy at Close to Home
Fantastic Thursday at Five Little Chefs
Foodie Friends Friday at Robyn'sView
Family Fun Friday at Happy and Blessed Home
Find a New Recipe Friday at Almost Supermom

And here is my Kids and a Mom in the Kitchen linky