Hamantaschen with an Argentine Twist

Hola from Argentina! Despite the large Jewish population here, I’m a bit isolated in the north on a rural farm, without the pleasures of Jewish bakeries so the following recipe was inspired by the ingredients I could get my hands on. As a substitute for the traditional honey, I used dulce de leche, an Argentine sweet gooey delight. Try using it as well as a filling for the cookie!

Ingredients

• 4 eggs
• 1 cup of sugar
• 1 cup oil
• 2 tablespoons Dulce de Leche
• 1/4 teaspoon vanilla
• 3 cups flour
• 1 heaping teaspoon baking soda
• 1 teaspoon salt

Method

Beat the eggs and sugar well, then add the Dulce de Leche. Once incorporated, add the oil slowly, then the salt, vanilla, baking soda and flour. Mix together until the dough is workable – you may need a cup or two more of flour to make it dough-y and not sticky. Roll out the dough to be about 1/4″ thick on a floured board and cut circles using a cookie cutter or the edge of a glass. Place fillings in the center and fold up sides into triangle shape. Bake at 400 degrees for 12-15 minutes.

shaping!

a special local filling

sweet potato jello – special argentina filling