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My review
Hamantashen
6
SANDI
"These are the easiest hamantashen I've ever made! They are a bit sweet, roll out easily and are consumed quickly! My kids don't want to give them to their friends! Traditional fillings are prune and poppy seed. You can use any canned pie filling, whole fruit jelly, chocolate chips, or any type filling your family likes! Be creative with these- we put mini chocolate chips in the dough!"
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Ingredients
2 h 15 m servings 184Original recipe yields 36 servings (36 cookies)
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Directions
{{model.addEditText}} Print- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
- Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
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Reviews
Read all reviews 5465 Ratings
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Most helpful positive review
3/20/2008
The reason these don't taste like a traditional Jewish bakery is the butter: a Kosher baker would use oil so that the hamentashen will be pareve. I've made these and the oil recipes; both tas...
Most helpful critical review
2/24/2007
While the cookie dough is indeed delicious, this is not like the bakery hamantashen here in the Northeast. It is basically a butter cookie with jam filling. I used only 3/4 cup sugar in the rec...
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3/20/2008
The reason these don't taste like a traditional Jewish bakery is the butter: a Kosher baker would use oil so that the hamentashen will be pareve. I've made these and the oil recipes; both tas...
2/24/2007
While the cookie dough is indeed delicious, this is not like the bakery hamantashen here in the Northeast. It is basically a butter cookie with jam filling. I used only 3/4 cup sugar in the rec...
3/10/2006
I made the dough the night before. My 10 year old rolled out the dough, used a glass to cut circles, filled with filling and pinched into triangles. It is important to put them in the freezer f...
3/7/2009
Oil is not the only thing you can use in place of butter or margarine to make the Hamantashen pareve (non-dairy). I bake numerous pareve desserts weekly, ranging from cakes to cookies to bars &...
11/16/2004
This recipe resulted in the best hamentashen that I have ever eaten. They are better than any bakery's. I highly recommend this recipe!
3/26/2005
Delicious!! The dough was a great pale yellow color and so tasty. I used raspberry jam, prune filling and blackberry jam. The pastries are still moist 3 days later. Everyone loved them. Nex...
12/25/2004
GREAT RECIPE! More time was required for cooking (about 12 minutes total) as I took the prepared hamentashen out of the freezer only long enough for the oven to preheat. I would be interested ...
10/3/2008
If you are looking for a recipe that make a decent pastry, then I think you may enjoy this version of hamantashen. However...I was expecting this to taste like the authentic hamantashen that...
4/11/2011
I liked the dough and appreciated all the good recommendations and comments that helped make this recipe work. It is a very easy recipe - make sure you use a real filling and not jam/jelly for a...