Purim Cookies

Easy to make and even prettier to look at, these cookies are almost too cute to eat!


  • 2 ¼ cups flour
  • 1 egg, room temperature
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 ½ sticks (3/4 cups) unsalted butter, room temperature
  • 1 ½ teaspoon water, room temperature
  • 1 (18 oz) jar raspberry, apricot or marmalade jam


  1. Preheat oven to 350°F and grease 2-3 cookie sheets.
  2. Combine flour and salt in a medium bowl; set aside.
  3. In a large bowl or mixer, cream together butter, sugar until creamy, 2-3 minutes, then add vanilla and egg, lightly beaten.
  4. Slowly add flour mixture into wet ingredients and mix until a crumbly dough forms. Begin kneading dough with hands, adding water in ½ teaspoon increments until dough feels slightly tacky.
  5. Wrap up dough in plastic wrap and refrigerate for at least 3 hours or overnight.
  6. Once the dough has chilled, dust a clean surface and rolling pin with flour, and roll dough to ¼ – inch thickness, then flip dough, flour surface again, and roll dough to ⅛ – inch thickness.
  7. Using a 3-inch round cookie cutter, cut out several circles and set aside. Gather scraps into a ball and re-roll dough, using as much as is available.
  8. Place a teaspoon of jam filling in the center of each circle. Fold sides and bottom of circle to form a triangle, then place cookie onto a greased cookie sheet.
  9. Evenly space cookies 1-inch apart and bake for 20-25 minutes or until edges are just golden brown.
  10. Cool before serving.

Source : allrecipes.com

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