Hamantashen Recipe
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Hamantashen

By: SANDI  
"These are the easiest hamantashen I've ever made! They are a bit sweet, roll out easily and are consumed quickly! My kids don't want to give them to their friends! Traditional fillings are prune and poppy seed. You can use any canned pie filling, whole fruit jelly, chocolate chips, or any type filling your family likes! Be creative with these- we put mini chocolate chips in the dough!"

Rating: This weblink has been rated 34 times with an average star rating of 4.5 Read Reviews (30)

Rate/Review | 752 people have saved this

Prep Time:
2 Hrs
Cook Time:
15 Min
Ready In:
2 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 36 cookies
 

Ingredients

  • 1 1/2 cups butter or margarine, softened
  • 1 cup white sugar
  • 2 eggs
  • 6 tablespoons orange juice
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 4 1/2 cups all-purpose flour
  • 1 (12 ounce) can poppyseed filling

Directions

  1. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
  4. Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 184 | Total Fat: 8.9g | Cholesterol: 32mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2007 by TRANSFORMER 
While the cookie dough is indeed delicious, this is not like the bakery hamantashen here in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2006 by DEANNANB 
I made the dough the night before. My 10 year old rolled out the dough, used a glass to cut... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by ILLYSA 
The reason these don't taste like a traditional Jewish bakery is the butter: a Kosher baker... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2004 by SG001E 
This recipe resulted in the best hamentashen that I have ever eaten. They are better than any... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2004 by TOMANDKARA 
GREAT RECIPE! More time was required for cooking (about 12 minutes total) as I took the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2005 by ANASTASIAJANE 
Delicious!! The dough was a great pale yellow color and so tasty. I used raspberry jam,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2007 by Kathy Kestin 
I made the dough in the afternoon and last night made the hamantashen with my 7 year old. We... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by Jordan 
If you are looking for a recipe that make a decent pastry, then I think you may enjoy this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2008 by Molissa 
DELICIOUS. I only refrigerated the dough for about two, two and a half hours and it worked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2005 by L.B. 
These were excellent! They were very moist and were not on the serving plate for long! I... MORE

 
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