The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 28, 2009
This is an excellent recipe. I didn't have organge juice and added 1 1/2 tsp. orange extract, but the orange juice would have been better as I needed a little more liquid. Also, 4 cups of flour was perfect, 5 1/2 would have been too much. I used both rasberry jam and plum/prune butter and baked for 15 minutes which was perfect. I will definately make this recipe again and next time I may take some of the dough and shape them into walnut size balls, put an indentation in this middle and fill with jam. Thank you for this versatile recipe.
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Cooking Level: Expert

Home Town: Flushing, New York, USA
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 19, 2009
A bit crumbly and it seperated at the pinches when I baked. Next time I will chill before working with it. Tasted yummy!!
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Liz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 10, 2009
Refrigerating the dough made ALL the difference. I've often had trouble with roll out dough, but this was very easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 9, 2009
very easy and tasty. I chilled for about 4 hours before use and that was perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 30, 2008
Very very good! I made them today and they are amazing! Make sure not to bake them too long though because then they get a little too hard. Thanks for posting they are delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 24, 2008
My first attempt at these cookies and everything went great except I think I overfilled the cookies thus making them fall open and not look very triangular. They still tasted wonderful!
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 17, 2007
Loved this recipe. I made it twice it was so yummy. I suggest holding back a little on the flour because by the time you flour the surface you use to roll the dough...you will have added quite a bit more flour to the recipe and it makes it more difficult for the edges to stay pinched together. I also wouldn't refigerate the dough...I don't think the piched corners would stay together as well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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Reviewed: 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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Photo by KIRSTIN243

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: 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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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 22, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 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 THE TROUBLE. THEY TURNED OUT BEAUTIFULLY AND WERE DELICIOUS! NEXT TIME I WILL ADD SOME LEMON ZEST TO THE BATTER.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 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 chips.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 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 for a couple of hours. Two tablespoons of preserves ran out of the hamantaschen; 1 tablespoon is more than enough!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 12, 2001
very good ecipe but I substituted prepared poppyseed mix for the apricot filling....yummy
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