Cookie Dough Hamantashen Parve Recipes

Steps:

• Beat eggs well.
• Add oil and sugar, beating well.
• Beat in vanilla, baking powder, and salt.
• Gradually add flour.
• Chill dough. May be chilled overnight but let it sit out a while so it is not so cold - The dough will be easier to work with (I didn't include chill time in the preparation time).
• Roll dough onto floured board.
• Cut into 3 inch rounds.
• Place a heaping teaspoonful of filling.
• I used Solo poppyseed filling, Solo apricot filling, seedless raspberry preserves, and chocolate chips - They were all yummy.
• Take a little water and wet the outside area of the circle.
• Draw up sides to form a triangle and pinch closed.
• Place on parchment lined cookie sheets.
• Bake at 350 degrees for 7-10 minutes or until brown.

Steps:

• Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
• Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
• Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
• Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
• Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
• Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
• Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
• Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.

Steps:

• Beat eggs and sugar until creamy.
• Add oil and beat. Add juice and extracts. Add baking powder. Gradually add flour until it becomes a good dough consistency.
• Fill with favorite filling and shape.
• Bake at 350°F on lined baking sheet for about 10 minutes (until bottom is golden).

Steps:

• 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.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• 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.
• 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.

Steps:

• To make the Filling: Place the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until soft and the liquid is absorbed. Add water, if needed. Let cool.
• To make the Dough: Combine the flour, baking powder and salt in a food processor. Add the butter and pulse. In a small bowl, mix together the sugar, egg, egg white, and orange zest. Add it to the processor and pulse to mix, being careful not to over mix. Divide into 2 disks and chill 30 minutes.
• Preheat oven to 350°F.
• Roll out the dough on a floured work surface to 1/4-inch thick. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.) Place a disk of dough down and place 1 teaspoon of filling in the center. Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats. Place 2 inches apart on baking sheets. Continue until all the disks are made.
• Bake for 12 to 14 minutes.

Steps:

• To make the dough, cream the butter or margarine with the sugar in the food processor. Add the egg, vanilla, and orange juice, and continue to mix until smooth.
• Add 2 1/2 cups flour, the baking powder, and the salt. Process until smooth. Flour your hands, remove the dough from the food processor, and cover it in plastic wrap. Chill in the refrigerator for a few hours or overnight.
• Meanwhile, make the filling. Put the poppy seeds in a small saucepan. Cover with the milk, and simmer for a few minutes, stirring occasionally. Turn off the heat, and cool.
• Add the poppy seeds and milk to the sugar, dates or figs, raisins, walnuts, almonds, lemon zest, and egg yolk. Transfer to a food processor equipped with a steel blade, and pulse until just combined. Refrigerate until the batter is chilled.
• When ready to make the cookies, remove the cookie dough from the refrigerator, preheat the oven to 375 degrees, and grease two cookie sheets.
• Divide the dough into four pieces. Roll one ball out on a lightly floured board to a thickness of 1/8 inch. Cut the dough into 3-inch circles. Place 1 teaspoon of filling in the center of each circle. To shape the hamantashen, first brush water around the rim of the circle with your finger. Lift the edges of the dough up to form a triangle around the filling, pinching the three corners together, leaving a small opening in the center. Transfer to the cookie sheet, and bake in the oven for 10 to 15 minutes, or until the tops are golden. Repeat with each of the remaining dough balls.