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Easy Hamantaschen
SUBMITTED BY:
Sharon
PHOTO BY:
KIRSTIN243
"A favorite treat for the Purim holiday! It has always worked better for me if I cover the dough and refrigerate overnight."
RECIPE RATING:
Read Reviews
(14)
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PREP TIME
15 Min
COOK TIME
12 Min
READY IN
27 Min
Original recipe yield 24 cookies
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 eggs
1 cup granulated sugar
3/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1/2 cup orange juice
5 1/2 cups all-purpose flour
1 tablespoon baking powder
1 cup fruit preserves, any flavor
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DIRECTIONS
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.
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REVIEWS
Reviewed on Oct. 12, 2003 by STACEY.
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STACEY.
Oct. 12, 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 chips.
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10 users found this review helpful
we used this recipe to make hamantaschen with a group of older adults...it was wonderful! ...
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Reviewed on Apr. 23, 2006 by KIRSTIN243
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KIRSTIN243
Apr. 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 used immediately after making. If one delays, some extra egg & water solution should be used to seal seams before baking, as the seams will rupture and spill goo everywhere if they aren't sealed. Use good quality jam and avoid using jellies as they tend to leak more.
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9 users found this review helpful
Excellent cookie. Good texture, good shape hold, and without a bitter after taste that many...
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Reviewed on Dec. 7, 2003 by MOMDGP
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MOMDGP
Dec. 7, 2003
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 for a couple of hours. Two tablespoons of preserves ran out of the hamantaschen; 1 tablespoon is more than enough!
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9 users found this review helpful
I've always had trouble with an all-oil based dough, so I substituted a stick of butter for...
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Reviewed on Jul. 15, 2003 by DASONG927
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DASONG927
Jul. 15, 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 THE TROUBLE. THEY TURNED OUT BEAUTIFULLY AND WERE DELICIOUS! NEXT TIME I WILL ADD SOME LEMON ZEST TO THE BATTER.
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6 users found this review helpful
I FOLLOWED THE RECIPE TO THE LETTER AND FOUND IT TO BE A SIMPLE ONE BUT A BIT MESSY TO WORK...
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Reviewed on Aug. 26, 2003 by KICKINKARISA
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KICKINKARISA
Aug. 26, 2003
Not at all messy to make if you have a mixer with dough beaters. Very tasty not to sweet. A beautiful cookie and texture. All though I wasn't a big fan of the folding method. I cut out my cookie shapes at an eigth of an inch thickness and sandwiched the jam. Then lightly poked two fork pricks on top. Much neater that way, can use more jam, and not an ugly cookie in the batch! :)
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4 users found this review helpful
Not at all messy to make if you have a mixer with dough beaters. Very tasty not to sweet. A...
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Reviewed on Dec. 14, 2006 by ALASKABABA
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ALASKABABA
Dec. 14, 2006
An excellent recipe; dough is so easy to work and perfect in consistency and flavor. I like to vary the fillings for a colorful and varied presentation. alaskababa
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2 users found this review helpful
An excellent recipe; dough is so easy to work and perfect in consistency and flavor. I like to...
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Reviewed on Mar. 27, 2005 by SARAH S
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SARAH S
Mar. 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 browned. I also got more like 35 cookies from the recipe.
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2 users found this review helpful
This is a very good recipe, the dough was perfect. I recommend brushing them with egg just...
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Reviewed on Mar. 23, 2008 by Evelynn
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Evelynn
Mar. 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 impacted, but they didn't hold their shape. The second batch turned out with a better triangle shape. When I make these again I won't add the flour all at once, seeing as I probably added another cup while I was rolling the dough.
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1 user found this review helpful
As an incredibly inexperienced baker, I found this recipe reasonably simple and very tasty. ...
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Reviewed on Jun. 30, 2004 by ANNA19
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ANNA19
Jun. 30, 2004
This recipe was a disaster. I followed it exactly, but ended up with dough that was sticky but thick, and refused to roll flat. Every time I cut out a circular piece it would shrink up. The cookies would not stay closed. The cookies tasted ok when baked, but they were messy and ugly and on the bland side. =(
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1 user found this review helpful
This recipe was a disaster. I followed it exactly, but ended up with dough that was sticky but...
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Reviewed on Jul. 15, 2003 by YSBRYD
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YSBRYD
Jul. 15, 2003
Not hard to make and very good. I had to make a cookie with orange marmalade for a class project and so I thought of the cookies Grandma always has. These were perfect and my classmates Loved them. Note: Pinch those corners tight if you're using a thin filling! But I got to eat all the ugly ones, so it worked out just fine.
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1 user found this review helpful
Not hard to make and very good. I had to make a cookie with orange marmalade for a class...
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