The PjCC is proud to be a part of the Initiative on Jewish Peoplehood presenting educational and cultural programs that explore Jewish heritage, identity, and community. This initiative is co-funded by the Koret Foundation, Taube Foundation for Jewish Life and Culture and other Bay Area funders.
Read about our Guiding Principles as seen on our pillar installation as well as the 5-foot Mezuzzah art piece.
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- Phone: 650.378.2743
If you are living life according to the Jewish calendar, there's always another holiday around the corner. Sometimes somber, usually festive, Jewish holidays are a wonderful way to mark the seasons and the passage of time. And here at the PJCC we do it in style. Here you can read about why we celebrate different holidays, find holiday activities or maybe get related recipes.
Jewish Holidays Explained
Do you ever wonder why the Jewish holidays are early or late, but never on time? If you don’t know your matzah from your menorah check this out.
Shabbat in the Lobby
Fridays at 3:30 pm
Join us every Friday to celebrate Shabbat in the PJCC lobby!
Upcoming Jewish Programs & Events
Check out all the great classes, events and activities happening at the PJCC!
Hamentashen Recipe for Purim
Courtesy of Epicurious.com
Makes 24 cookies
Ingredientsadd to shopping list
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup vegetable shortening
- 1 cup sugar
- 1 large egg
- 2 teaspoons packed finely grated fresh orange zest
- 1 tablespoon fresh orange juice
- 2/3 cup filling such as Date Orange Filling , Apple Raisin Filling , prune lekvar, poppy-seed filling, or apricot or cherry jam
Into a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer beat shortening, sugar, and egg at medium speed until light and fluffy. Add zest and juice and beat until incorporated. Add flour mixture, stirring, until a smooth dough is formed. Gather dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, at least 3 hours and up to 2 days.
Preheat oven to 375° F.
Halve dough. On a lightly floured surface roll out half of dough (keeping other half wrapped and chilled) 1/4 inch thick. With a 3-inch cutter cut out as many rounds as possible. Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. Reroll scraps and cut out more rounds. Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.)
Bake hamantaschen in middle of oven 20 minutes, or until pale golden. Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely. Make more hamantaschen with remaining dough and filling in same manner. Hamantaschen keep in an airtight container at room temperature 5 days.