They was very good. I filled them with apple. Very tasty.

These turned out really well. I did make a few small adjustments; I reduced the butter to 1 cup, and increased the sugar to 1.5 cups. I used a variety of fillings including jam, poppy seeds and peanut butter with chocolate. They were a hit.

This was the worst dough for Hamantashen I have ever tried. Not only was it difficult to work with it also didn't taste very good in the end. I followed the instructions to the letter and was very disappointed. A waste of time and money.

DELICIOUS. I only refrigerated the dough for about two, two and a half hours and it worked out okay. I did have to bake them for about 12 minutes. i had a hamantashen-baking party and we used all different kinds of jelly and jam fillings. no poppyseed necessary.

Dear Transformer, The reason these don't taste like a traditional Jewish bakery is the butter: a Kosher baker would use oil so that the hamentashen will be pareve. I've made these and the oil recipes; both taste great to me. However, for those of you needing a non-dairy hamentashen, go with the other hamentashen recipes.

This dough is very tasty, but its also gooey. I allowed the dough to chill in my fridge for about 4.5-5 hours, but it was still too gooey to roll out. I ended up making small balls and smashing them flat with my hands. My oven is strange and small so I had to make my Hamantashen in about 4 or 5 different bakings; this allowed me to experiment with baking temperatures, times, and sizes of the actual Hamantashen. I found that the dough expanded at an alarming rate and only when I made tiny (about half the size I would normally make) Hamentashen did they actually cook to become a normal size. Also, I increased the temperature from 190C to 200C and baked them for 16 mins. After they are baked they are still quite gooey, but the fridge hardens them without losing the chewiness/softness. Not bad :) That being said, you should know the dough is very sweet as well. I can eat a few at a time, but not too many because I start to feel sick from the sweetness. I guess thats good though cos they'll last longer! :)

This recipe seems to be easier than the one I've used for 40 years, and will use it this year. I will add a special touch from my dear mom: brush warm honey onto the hamantashen while they are cooling. It keeps them very moist and just a bit sweeter!

I love making these cookies, they always taste so yummy. I do have some issues with rolling them and keeping them from opening, but that might just be me. :) I will be making these again, many times! Thank you for the delicious recipe!

I used the chocolate chips in the dough and filled them with a cream cheese frosting and raspberry pie filling. Absolutely the best cookie I've ever made. They were the hit of the lunch room.

SO good!! I made mine with orange marmalade instead of poppyseed filling, and found it easier to pull off a small ball of dough and roll it into a circle rather than using a cookie cutter. Will definitely make many MANY more.

we made a trial of the recipe yesterday,but used among others, apple and cinnamon, banana and thin slices of muzzarela,celebrating tropical Brazil, and the family loved everything.Now will be making all that again for Purim on saturday tks very much for the recipe.

I made the dough in the afternoon and last night made the hamantashen with my 7 year old. We used a 3" circumferance glass, lekvar and an apricot coconut filling. We did not freeze before baking and were very happy with the results for 12 minutes of baking. These were very delicious, more butter cookie than biscuit which is just the way I like it. Easy recipe to make, follow and worth the results. Thanks so much!

These were yummy. I rolled them a bit thinner and really had to pinch the dough well for it to stay in shape. I also reduced the temp and baked at 350 degrees for 15 mins. I will make these every Purim, they were fun.

While the cookie dough is indeed delicious, this is not like the bakery hamantashen here in the Northeast. It is basically a butter cookie with jam filling. I used only 3/4 cup sugar in the recipe and it was still too sweet. I also left out some of the butter and it was still too buttery!! I will alter this recipe or find another one to fit my tastes better. If you're used to a classic New York style hamantashen from a Jewish bakery, try a different recipe.

Excellent, even using the plum jam that I had on hand.

These are definetely the best Hamantashen I have ever made. Everyone wanted the recipe

These were easy to roll and dough has nice consistency. I made some with raspberry jam which my husband dusted with powdered sugar and likend them to linzertorte cookies his grandmom made in her bakery. Thanks!

This was my first attempt at Hamantashen. The recipe was simple and the cookies turned out great. They looked beautiful and everyone commented on how delicious they were (we made them for an event at my daughter's school). I will definitely keep this recipe and have even promised to pass it on to a couple of other moms.