-
-
My review
Easy Hamantaschen
Sharon
"A favorite treat for the Purim holiday! It has always worked better for me if I cover the dough and refrigerate overnight."
Added to shopping list.
Go to shopping list.
Ingredients
27 m servings 246 calsOriginal recipe yields 24 servings (24 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
- Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Nutrition Facts
Per Serving: 246 calories; 7.7 g fat; 40 g carbohydrates; 3.8 g protein; 23 mg cholesterol; 56 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5458 Ratings
-
-
-
-
-
Most helpful positive review
2/11/2002
I've always had trouble with an all-oil based dough, so I substituted a stick of butter for 1/2 cup of the oil, and beat it with the sugar before adding the eggs. Then I refrigerated the dough ...
Most helpful critical review
11/29/2013
I'm a fairly decent baker. I found this recipe to be easy but the directions were not that great. The cookie tastes yummy (got my 3 year's old approval!) but was a mess. I substituted the oil...
Most helpful
Most positive
Least positive
Newest
2/11/2002
I've always had trouble with an all-oil based dough, so I substituted a stick of butter for 1/2 cup of the oil, and beat it with the sugar before adding the eggs. Then I refrigerated the dough ...
4/23/2006
Excellent cookie. Good texture, good shape hold, and without a bitter after taste that many hamantaschen recipes have.I would not recommend refridgerating the dough though. Dough should be use...
3/18/2011
How to make this perfect: as another reviewer suggested, replace 1/2 c of oil with a stick of butter and whip with sugar before adding eggs. I also added a tsp of orange zest, used 4 1/2 c flour...
3/27/2005
This is a very good recipe, the dough was perfect. I recommend brushing them with egg just before putting them in the oven and baking them at 400 instead, then they look nice and shiny and brown...
3/17/2011
Great! For those having issues with dough texture due to the oil, substitute butter for the oil and milk for the OJ. The oil and OJ are used to make the cookies pareve (meaning they contain n...
3/23/2008
As an incredibly inexperienced baker, I found this recipe reasonably simple and very tasty. With the first batch I made the mistake of not rolling the dough thin enough. The taste wasn't imp...
3/13/2003
we used this recipe to make hamantaschen with a group of older adults...it was wonderful! easy to make, rolled out well, and tasted good. the favorite fillings were apricot jam and chocolate c...
11/18/2011
As do others here, I have problems with oil-based dough. Thusly, I used 1 stick of butter (chilled & cubed) and 4 oz. light cream cheese (chilled & cubed) and made in my food processor. I let ...
3/17/2003
I FOLLOWED THE RECIPE TO THE LETTER AND FOUND IT TO BE A SIMPLE ONE BUT A BIT MESSY TO WORK WITH MY MIXER. THE STIFF BATTER WAS HARD TO BEAT AND KEPT CLOGGING UP THE BEATERS, BUT IT WAS WORTH T...