Working Mom's Hamentashen Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Dec. 21, 2003
Mmmm these are delish!! I used apricot and raspberry preserves. The dough, like stated, is VERY stiff though.....so make sure to work quickly.
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Reviewed: Dec. 7, 2003
This is so good, and so easy to make!
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 17, 2003
I've never made hamentashen before, but I was alwaysdying to. I found this recipe online and in half an hourm they were in the oven. I must say that the cake mix might even be a better dough than normal hamentashen doungh, because of its texture. I tried them with jam and poppyseed filling, and with the jam they were delicious, the poppyseed filling was just too sweet.
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Reviewed: Apr. 4, 2002
The cookies were YUMMMIIIEEE! I liked the idea that I didn't need to make the stuff the night before and have it chill all day -- I just threw it together that night. Thanks!
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Reviewed: Mar. 13, 2002
These were the easiest hamentashen I've ever made and among the tastiest. The dough has a very, very nice flavor. Make sure to pinch the corners extremely tightly, so there is just a little filling visable. I had several in my first batch open up in the oven. They didn't look so good, but they were delicious!
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Reviewed: Feb. 24, 2002
this recipe was a life saver! I promised my daughter we would bake hamentashen but forgot the recipe we usually use needs to be refrigerated over night. These cookies were super easy to make and tasted great!
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Displaying results 41-46 (of 46) reviews

 
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