Easy Jam and Almond Hamantaschen Cookies

Tender almond shortbread filled with beautiful, juicy jam – Hamantaschen time is here again! Choose your adventure – sweet raspberry with a hint of herbaceous basil? Creamy goat cheese with thyme-infused fig? Or do like I did and make both! #TeamBoth

My previous recipes have used everything from traditional poppy seed fillings, to vegan approaches to making these classic cookies, to all-natural supernatural colors! And this year is all about jam!

I’m working with beautiful jams gifted by Jamnation – a company dedicated to using local fruit and sustainable, Fair Trade certified ingredients to make unique jams. They use less sugar and more fruit, so their jams pack a serious punch of fruity goodness! I was lucky enough to meet their founder, Gillian, a few years ago at a tasting of the Jamnation jams at my favorite local market. The fruit flavors were clear and vibrant, and we had a nice chat. Last year Jamnation’s Razzle Bazzle won a Good Food award and I got in touch to congratulate them. One thing led to another, and Gillian very kindly sent a box of jams for me to experiment with.

All this is to say that this post has been a long time coming! Thank you to Gillian and Jamnation for their generosity and patience! You can order their jams online, and shipping is a flat rate of $7. I highly recommend stocking up on their special jams – since receiving the gifted package I have bought several jars for myself.

My mission was to do right by these beautiful preserves, and I brainstormed a few options – chocolate dough, layering, dipping, garnishing! And I landed on Uri Scheft’s gorgeous rich almond shortbread dough. Uri is a renowned and award-winning baker, and owner of Lehamin Bakery in Israel. I’ll tell my Uri Scheft stories another time, but suffice to say, he is kind and his creations are an inspiration! If you’ve had the famous babka from Breads Bakery in New York, you have enjoyed Uri’s expertise.

The shortbread crust is different from my usual Hamantaschen pastry – still flexible and bakes up beautifully. With the Jamnation jams tucked inside, these Hamantaschen baked up like jam hand pies – sturdy but tender, rich pastry with a soft fruity filling. For Good Food award-winning Razzle Bazzle, I let the raspberry and basil jam sing solo inside the crust. The other jam I used was Can You Fig It – fig with thyme, and I paired it with a creamy goat cheese. The cheese makes it more an appetizer, one I would be delighted to serve at a Purim cocktail party. Either way, you can’t go wrong!

This recipe is easy, especially because the tasks can be split up with the dough and cookies resting in the fridge. I hope you love them as much as I do!

2 Comments

  1. You’re a pincher Yael! Yay. These are really beautiful. And I love less sugar, more fruit jam. That is exactly how I make G’s jam. Can’t wait to try Jamnation jams.

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