Reviewed: Feb. 24, 2010

These turned out wonderful. I did not refrigerate the dough first and it all held together well. My children are picky and these went well. I'm going to try using brownie mix as the filling in my next batch (like in another recipe, Hamentashen w/ brownie filling, from this site). We liked the texture and taste of this batter, so I'm going to play with fillings. I used blueberry for some and raspberry for some so far. Thank you this is an easy recipe.

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Reviewer:

Sue

Cooking Level: Intermediate

Home Town: Freehold, New Jersey, USA

Living In: Paw Paw, West Virginia, USA

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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Reviewer:

Marylyn

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Boynton Beach, Florida, USA

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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Reviewer:

Liz

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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Reviewer:

Claire

Reviewed: Mar. 9, 2009

very easy and tasty. I chilled for about 4 hours before use and that was perfect.

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Reviewer:

Beth

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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Reviewer:

MileyRules57

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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Reviewer:

Cathy

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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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Reviewer:

Evelynn

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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Reviewer:

Debbie H

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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3 users found this review helpful