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Hamantashen II

Hamantashen II

Stu Kinzler

Stu Kinzler

Filled cookie dough.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 17 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Beat eggs, add oil and mix. Add the sugar, vanilla, baking powder and salt. Add the flour gradually and mix well.
  2. Refrigerate a few hours or overnight.
  3. Kneed dough until it becomes soft enough to roll. Cut dough with three inch cup or three inch round cookie cutters. Put about 1 tablespoon of pie filling into the middle of each circle. Fold up the edges of the circle into the middle and pinch together.
  4. Bake at 350 degrees F (180 degrees C) for 20 minutes.
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Reviews

Lisa R
25

Lisa R

4/3/2007

This is a great hamantashen recipe! I suggest rolling out the dough very thin, as they expand when they bake. Also, leave only a very small opening when pinching them closed because they open as they bake. I didn't do this for the first few and they came out almost flat (still yummy though).

Brree
20

Brree

3/24/2007

The taste of the dough is great. I cooled it in the frige for about an hour. I followed the instructions and used 1 tablespoon preserves: apricot for some, strawberry for others. The first batch came out awful because 1 tablespoon of preserves is too much, it boiled and ran out. I tried different amounts and settled on 1/4 to 1/2 teaspoon. the kids in my daughter's class loved them and asked for seconds. I will make these again and again with my kids.

SHA112
15

SHA112

8/16/2003

I have tried many recipes for this cookie. This is the best I have had. I recommend making them 2-3 days before serving. I made them with poppy seed filling. Everyone loved them. Sharon

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