Hamantashen II Recipe - Allrecipes.com
Hamantashen II Recipe

Hamantashen II

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"Filled cookie dough."

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Ingredients Edit and Save

Original recipe makes 35 cookies Change Servings
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Directions

  1. Beat eggs, add oil and mix. Add the sugar, vanilla, baking powder and salt. Add the flour gradually and mix well.
  2. Refrigerate a few hours or overnight.
  3. Kneed dough until it becomes soft enough to roll. Cut dough with three inch cup or three inch round cookie cutters. Put about 1 tablespoon of pie filling into the middle of each circle. Fold up the edges of the circle into the middle and pinch together.
  4. Bake at 350 degrees F (180 degrees C) for 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2007

This is a great hamantashen recipe! I suggest rolling out the dough very thin, as they expand when they bake. Also, leave only a very small opening when pinching them closed because they open as they bake. I didn't do this for the first few and they came out almost flat (still yummy though).

 
Most Helpful Critical Review
Dec 26, 2011

I made the dough exactly as written in the recipe, and think it definitely suffers from too much flour. This is probably what caused other reviewers issues with the dough being crumbly and cracking, and also might be why the cookies flatten while they cook. I added a bit of water to the dough as I was rolling it out, but it was a pain to do. In the future I would probably try to cut the flour down to 5 cups and see if that works better. The dough is delicious though, and with a few modifications I bet these cookies would be spectacular.

 

22 Ratings

Mar 24, 2007

The taste of the dough is great. I cooled it in the frige for about an hour. I followed the instructions and used 1 tablespoon preserves: apricot for some, strawberry for others. The first batch came out awful because 1 tablespoon of preserves is too much, it boiled and ran out. I tried different amounts and settled on 1/4 to 1/2 teaspoon. the kids in my daughter's class loved them and asked for seconds. I will make these again and again with my kids.

 
Aug 16, 2003

I have tried many recipes for this cookie. This is the best I have had. I recommend making them 2-3 days before serving. I made them with poppy seed filling. Everyone loved them. Sharon

 
Mar 14, 2011

I was looking for a traditional hamentashen recipe and this was pretty close. the dough worked very well, and tasted very good . I did refrigerate it overnight which I think really helps , I dont think a few hours would do the trick. I filled mine with mini chocolate chips and strawberry jam . they were great! will make these again next year!

 
Mar 05, 2010

I just made these and they came out great. The dough was very easy to work with, I needed very little flour when rolling it out. I cut the baking time to 15 minutes. I also used apricot, strawberry and raspberry jams instead of apple pie filling. Huge hit. I will be making these again.

 
Mar 12, 2003

Good, adults love them, but kids not so much. If anyone's interested, go to LauHilLau Cookies, for the best cookie you ever tasted!

 
Nov 19, 2008

These came out wonderful and were so delicious. They tasted like the ones I remember eating from a bakery when I was a kid. I used mashed baked apples for the filling and it was so tasty. I will be making these again.

 

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Nutrition

  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 55.1 g
  • 18%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 187 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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