Reviewed: Mar. 8, 2012

Good dough, especially when still warm. I made the recipe vegan by substituting the three eggs for three tablespoons milled flax gelled in 9 tablespoons water. This reduced the needed flour by about a half cup. Yield was more like 3 doz 1.5" rounds. Had to compensate for dryness by the third batch by rubbing surface of flattened dough with vegetable oil, and moistening pinching corners with water on inside seam of pinch.

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Reviewer:

mfg

Reviewed: Feb. 28, 2012

Really not a great recipe....the dough needs salt, and it is just bland! Plus I had to keep it in the over for more like 17 minutes...they were too dough-y otherwise...like eating raw flour. Meh.

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Reviewer:

Rachel4576

Reviewed: Nov. 18, 2011

As do others here, I have problems with oil-based dough. Thusly, I used 1 stick of butter (chilled & cubed) and 4 oz. light cream cheese (chilled & cubed) and made in my food processor. I let the dough rest for 2 hrs. in the fridge before filling (I used seedless black raspberry preserves and orange marmalad). I baked them at 360 degrees for exactly 14 minutes. The resulting cookies tasted great, if not perfectly formed (this shiksa's first attempt at making hamantaschen).

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Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Mar. 31, 2011

I have made them 2 years in a row and I give them out as Mishloach Manot and people always love them!! If you are a novice baker, try this recipe. You won't be disappointed. I used 4.5 cups of flour and when rolling out the dough used the other 1/2 a cup.

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Reviewer:

lowcal-cook

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Reviewed: Mar. 26, 2011

My friends and I decided to make these for purim. I didn't have a chance to read reviewer comments, so we made it exactly as directed in the recipe. The dough we ended up with was way too sticky to roll out. We had to add a lot more flour to deal with that. This effected the flavor of the dough... it was bland. They also took forever to bake in the oven- I'm not sure if that was because of the extra flour or what. They weren't horrible- they were OK. Which is why I still gave the recipe 3 stars. But instead of making changes to the recipe, I think I'll just find another, better one.

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Reviewer:

msol

Cooking Level: Intermediate

Reviewed: Mar. 20, 2011

Tried this recipe twice. The first time I used 2-1/2 cups of flour and let the dough sit overnight. The result was a sticky unusable mess. The second time I used 3-1/2 cups of flour and did not let the dough sit. The result was a sticky unusable mess.

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Reviewer:

bugpaste

Reviewed: Mar. 18, 2011

How to make this perfect: as another reviewer suggested, replace 1/2 c of oil with a stick of butter and whip with sugar before adding eggs. I also added a tsp of orange zest, used 4 1/2 c flour mixed with the baking powder, and held aside the 5th cup of flour to add as needed. I ended up using about 5 c total. Mix one egg with a Tbsp of milk, and using finger, moisten the outer edges of each circle before filling and pinching. I had no leaking casualties at all. I used to make these with my mother when I was little, and she was smiling from Heaven when I made this recipe. It is absolutely perfect.

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Reviewer:

ngood

Cooking Level: Intermediate

Reviewed: Mar. 17, 2011

Great! For those having issues with dough texture due to the oil, substitute butter for the oil and milk for the OJ. The oil and OJ are used to make the cookies pareve (meaning they contain no meat or dairy and can therefore be consumed with other meat and/or dairy foods according to Jewish law.)

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Reviewer:

Shell Bell

Cooking Level: Intermediate

Reviewed: Mar. 17, 2011

These were great, but I have a couple of recommendations that I plan to use next time I make them. They puff up quite a bit, so I suggest either making them a bit thinner or putting in about 1 tsp (instead of two) of fruit preserves, to prevent any running. It also was a bit bland, so I would add a bit of orange or lemon zest next time to bring out a different flavor. I also substituted margarine for 1/4 cup of the oil to give it a bit more body, and my dough rolled out beautifully after refrigerating overnight. I also had to bake about 20 minutes, but that just may be my oven. I want to use this recipe as another cookie base and can't wait to experiment!

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Reviewer:

principessa

Home Town: Los Angeles, California, USA

Reviewed: Jun. 27, 2010

I also found the dough bland and hard to work with, but the latter may be my relative lack of experience with baking in general. Putting more than a teaspoon of jam is definitely a mistake and as another reviewer noted, jam is preferable to jelly as jelly will run. I would even go so far as to say that you want confiture or very thick jam for this. As evidenced by the photos, it isn't easy to make these cookies look good either. I know it's possible though, so I'm guessing experience counts. I will try a different recipe next time though as the dough really is bland. Had fun making and eating them with the kids nonetheless.

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