Hamantaschen cookies are a traditional favorite during the Jewish holiday of Purim. Triangle-shaped, they come with varied fillings, such as apple, poppy, prune or chocolate.

Breads Bakery, of New York City, shares with "CBS Sunday Morning" viewers the recipe for their popular Hamantaschen, below. (You can find this and other recipes, including chocolate babka and challah, at the Breads Bakery website.)

Don't miss correspondent Faith Salie's report about the history of this delicious treat on "Sunday Morning" March 13!

Makes about 45 hamantaschen (freezing instructions included)

185 grams (1 stick + 5 Tbsp) butter 40 grams (3 Tbsp) sugar 75 grams (1/2 cup) powdered sugar, sifted Pinch of salt 1 egg 340 grams (2 3/4 cup) all-purpose flour

5-6 medium Granny Smith apples 150 grams (3/4 cup) sugar 1/4 cup + 1 Tbsp water 1 Tbsp lemon juice Pinch of salt 45 grams (1/2 cup) cake or bread crumbs 1 tsp cinnamon 1 egg for egg wash Powdered sugar for dusting

peeler chef knife and cutting board sauce pan a stand mixer fitted with a paddle attachment plastic wrap rolling pin approx. 3" hexagon or round cutter piping bag or spoon pastry brush or your fingers sheet pan lined with parchment paper sifter or sieve

Bake at 350 degrees Fahrenheit for 10-15 minutes or until golden brown. Let cool slightly before covering in powdered sugar.

Hamantaschen will always be best the day that they're baked, but they'll hold well at room temperature up to two days after baking. Store the cooled cookies in a sealed container or wrapped in plastic.

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First published on March 11, 2022 / 11:15 AM

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