Hamentashen Recipes

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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Steps:

• For the filling, simply chop all the ingredients fine in your food processor and mix well.
• For the dough, cream sugar and eggs.
• Add oil and mix until it turns pale yellow and is no longer shiny.
• Mix in lemon and vanilla.
• In another bowl combine flour, baking soda, and baking powder.
• Slowly add dry ingredients to wet. When it becomes difficult to mix, add more flour and knead.
• Preheat oven to 375°F.
• To assemble cookies, roll out dough (in batches) to desired thickness (maybe a little thinner than 1/4") and cut into circles of desired size (can use cookie cutter, inverted glass, etc). Put a dollop of filling in the center of each cookie and fold up into a triangular shape, pinching the corners and leaving the center open so that the filling peeks out.
• Bake cookies for about 15 minutes until they are beginning to brown. I've always greased the cookie sheet very lightly with non-stick spray, but I don't know that you need to.

Steps:

• In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, zest, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed. Wrap in plastic wrap, flatten into a disk and chill overnight.
• When ready to bake, preheat oven to 375 degrees F.
• Working with about one quarter of the dough at a time and leaving the remaining in the refrigerator, roll on lightly floured surface a little less than 1/4-inch thick. Cut circles (or other fun shapes) using cookie cutters 2 1/2 to 3 inches. Place a spoonful of filling in center (about 1 teaspoon per cookie) and then pinch one side up. Turn and pinch second and then third to make a triangular shape. Leave a little bit of the filling showing at the top. For non-traditional shapes, use your imagination: tubular, squares, bite-size or even some flat cookies depressed in the center with a bit of filling there.
• Place cookies on parchment paper on cookie sheet, brush with a little beaten egg for sheen and bake until nicely browned, 10 to 15 minutes.
• Keep room temp in airtight container but consume within 3 to 4 days, tops.
• Combine everything except the lemon zest and juice and the beaten egg into a saucepan and cook over moderate heat until thick, 10 to 15 minutes. Stir often. Add zest and juice. Take a bit of the filling and mix it into the beaten egg. Repeat, then mix the egg mixture into the pot of filling. Cool overnight.

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 degrees 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:

• For the filling: Finely grind the poppy seeds, in batches if necessary, in a spice or coffee grinder. Transfer to a small saucepan and stir in the almond milk, sugar, honey, vanilla, salt and lemon zest and juice. Bring to a rapid simmer and cook, stirring often, until thick and jammy (if you draw a spoon across the bottom of the pan, you will see a line), 6 to 8 minutes. Transfer to a bowl and let cool completely. (You can refrigerate to expedite the process.)
• For the dough: Line 2 baking sheets with parchment paper. Combine the coconut oil and sugar in a mixer fitted with the paddle attachment and beat on high speed until fluffy, about 1 minute. Add the lemon zest and 2 of the eggs, then beat until very smooth, about 1 minute. Add the flour, baking powder and salt and beat on medium-low just until the dough comes together and cleans the side of the bowl. Wrap the dough in plastic and chill until the dough firms up enough to be rolled but is not so cold that it will crack, about 15 minutes. (You can make the dough ahead and refrigerate, but let it sit at room temperature for 10 minutes or so before rolling.)
• Preheat the oven to 350 degrees F.
• Beat the remaining egg with a splash of water. Cut the dough in half. Roll one piece on a floured work surface to about 1/8-inch thick. Use a 3-inch ring cutter to cut out as many circles as you can, saving the scraps. To form the hamantaschen, brush a circle with the egg wash and dollop about a teaspoon of filling in the center. Fold the dough up into 3 corners to form a triangle with the filling exposed in the middle. (Don't worry if the hamantaschen don't look completely full at this point; the filling expands as it bakes.) Place on the prepared baking sheet. Repeat with the remaining circles and dough half, rerolling the scraps once, if desired.
• Have your sprinkles standing by. Brush the hamantaschen with the egg wash (just the dough, not the filling). Bake, rotating the trays from top to bottom halfway through baking, until the filling is bubbly and the dough is set and light golden, about 12 minutes. While the filling is still hot, top with the sprinkles. Let cool before serving.

Steps:

• Cream margarine in mixer bowl.
• Add sugar and beat till fluffy.
• Beat in egg, lemon peel, and vanilla.
• Add in flour and salt.
• Beat in water a few drops at a time until dough starts to come away from sides of bowl.
• Place dough in a 2-quart size bag and form into a flat disk.
• Refrigerate for a minimum of 2-3 hours and maximum of 2-3 days.
• Roll out dough flat about an 1/8-inch thickness on a lightly floured surface.
• Using a round cookie cutter or the top of a cup, cut out circles.
• Spoon 2 cherries and a little bit of filling onto the dough circles.
• To fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand.
• Slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle.
• Bring all fingers (with dough) together to form a triangle and try to pinch close.
• Repeat this process with remaining circles and dough.
• Place on a cookie sheet lined with baking paper.
• Sprinkle a small amount of sugar on top of each one.
• Bake at 350°F for 12-15 minutes or just starting to turn pale golden.

Steps:

• Mix everything together until you have a nice dough.
• Take piece by piece from the dough and roll it out with a rolling pin on a floured surface until you get a nice disk.
• Taking a drinking glass, use it to make a nice circle.
• Fill it up with poppy seed filling and close it in the shape of a triangle.
• Bake it in a preheated 350 F degree oven for about 30 minutes. Makes 50 to 60 cookies.

Steps:

• In a microwave proof bowl melt the 5 oz semisweet chocolate and the unsweetened chocolate together.
• Mix in all the margarine, flour, baking powder, salt, eggs, vanilla, coffee and sugar.
• Mix to combine and then fold in the chocolate chips and nuts.
• The extra filling (if any) may be made into chocolate brownie drop cookies.
• Makes enough filling for at least 3 dozen hamentashen.

Steps:

• Preheat the oven to 325°.
• Pour the dry ingredients into a mixing bowl and pulse twice in a food processor or run for 20 seconds on low in a KitchenAid.
• Slice the butter into the dry mixture.
• Mix until the lumps are smaller than a quarter of an inch in diameter (pea-sized).
• Add the egg yolk.
• Gradually sprinkle water over the mixture.
• Mix with a wooden spoon or rubber spatula until the mixture clumps together.
• Make the dough into a ball, trying to handle it as little as possible.
• Wrap the dough ball in plastic wrap.
• Flatten the dough ball in the plastic wrap until it is approximately 2 inches thick.
• Put the dough ball in the freezer for 10 minutes.
• Remove the dough ball from the freezer and cut it in half.
• Take out two pieces of wax paper approximately 18" long.
• Roll half of the dough ball between the two pieces of wax paper until each side of the dough is ¼ inch thick. Make sure it is even! The dough will be sticky so sprinkle extra flour on top as needed.
• Cut out the dough using the cookie cutter.
• Repeat steps 14 and 15 with the other half of the dough ball.
• Place about 1 tbs of jam in the center of each circle and fold it into a triangle.
• Put the triangles in the freezer for 5 minutes or the refrigerator for 10 minutes.
• Remove the triangles from the refrigerator or freezer and place them on the cookie pans.
• Bake for 45 minutes at 325° or until golden brown.