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Hamantashen

Hamantashen

  • Prep

    2 h
  • Cook

    15 m
  • Ready In

    2 h 15 m
SANDI

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 {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  3. 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.
  4. 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

ILLYSA
96

ILLYSA

3/16/2009

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 taste great to me. However, for those of you needing a non-dairy hamentashen, go with the other hamentashen recipes.

TRANSFORMER
72

TRANSFORMER

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 recipe and it was still too sweet. I also left out some of the butter and it was still too buttery!! I will alter this recipe or find another one to fit my tastes better. If you're used to a classic New York style hamantashen from a Jewish bakery, try a different recipe.

DEANNANB
64

DEANNANB

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 for at least 5 minutes before cooking them. The ones with cherry filling in my first batch came apart because I did not freeze them first. It was easy to eat them all at once!

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