Triangular cookies made to celebrate the Jewish holiday of Purim. More information on Instagram @deshpandetara
- 1 cup castor sugar
- 1 1/3 cups margarine, room temperature
- 2 large eggs whisked
- 6 tablespoons ice cold water
- 1/2 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1.5 cups Fig, prune, apricot preserves
- 1/4 cup black poppy seeds (optional)
- egg wash
Cream or whisk sugar and margarine together with the vanilla. Add eggs and mix to incorporate evenly. Add flour and mix with a fork until it just comes together. Add cold water and using your hands bring the dough together into a flattened ball. Plastic wrap and refrigerate one hour.
Preheat oven to 350f and prepare the middle rung. Line a baking ray with parchment or a silicone mat.
On a clean well floured surface roll out the dough into a square about 1/4 inch thick. Use a 2.5 inch round cookie cutter to cut out circles. Remove excess dough and reuse to cut out more circles.
Place 1.5 teaspoons of preserves in the center of each circle and then using your thumb and forefinger pinch the sides together to create a triangle. Brush sides with egg wash and sprinkle with black poppy seeds if desired. Bake 20-25 minutes or until golden. Cool and enjoy with a cup of tea or coffee. Refrigerate what’s left in an airtight box for up to 3 days.