For those who like to mix savory with sweet and be adventurous and daring with their desserts and cookies this is the hamantaschen for you. Fresh sage incorporated into sweet cookie dough and filled with spiced cranberry preserves are a real culinary delight!
Ingredients
Servings 42 cookies
Hamentashen Dough
- 4 ¾ cups sifted all-purpose flour
- 2 teaspoons baking powder
- ¾ cup oil
- 1 cup white granulated sugar
- ¼ teaspoon salt
- 3 eggs
- ¼ cup orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract or liquor
- 1 bunch fresh sage about ⅓ cup, finely chopped
Fresh Cranberry Preserves Filling
- 1 ¼ cups water
- 1 ¾ cup white granulated sugar
- Zest of one naval orange
- 1 12 ounce package fresh cranberries
- ⅓ cup currants or raisins
- ½ teaspoon ground cloves
- 1 cup canned pineapple tidbits
- ½ cup chopped pecans
Nutritional Facts
Nutrition Facts
Cranberry Sage Hamantaschen
Amount per Serving
Calories
106
% Daily Value*
Fat
5
g
8
%
Saturated Fat
0.5
g
3
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
12
mg
4
%
Sodium
40
mg
2
%
Potassium
28
mg
1
%
Carbohydrates
15
g
5
%
Fiber
0.2
g
1
%
Sugar
15
g
17
%
Protein
1
g
2
%
Vitamin A
24
IU
0
%
Vitamin C
1
mg
1
%
Calcium
16
mg
2
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Combine sifted flour and baking powder in a medium bowl and set aside.
- In a mixer, blend oil, sugar, and salt starting on low speed, gradually increase speed to high, until creamed. Add eggs one at a time and continue beating until well blended. Reduce speed to low. Add a little bit of the flour to thicken the mixture. Add orange juice slowly, alternating with the rest of the flour. Add vanilla and orange extract and beat until well combined.
- Add chopped sage and beat until well incorporated into the dough. Place dough in refrigerator for one hour, or until firm enough to work with.
- Preheat oven to 375°. Line 2 large sheet pan with parchment paper.
- When dough is firm enough to work with, remove from refrigerator on a well floured surface roll out until dough is about ⅛-inch thick. Cut out the dough with a 3-inch round cookie cutter.
- Place rounds on prepared sheet pan. Fill with a tablespoon cranberry preserves in the center. Fold the dough around the filling to make a triangular shape. You can paint the inside edge of the dough with egg wash to help keep the shape.
- Bake for 10-12 minutes, turning half way through baking.
Fresh Cranberry Preserves Filling
- Bring water, sugar, and orange zest to a boil and continue to boil for about 10 minutes, until mixture is syrup. Add cranberries and currants and cook for an additional 5 minutes, or until berries pop.
- Remove from heat add pineapple and pecans. Pour into bowl and refrigerate overnight or until chilled. Use to fill the Cranberry Sage Hamantaschen or to spread on toast or on turkey sandwiches.
