Hamantaschen

5
(15)
  • Cooking and Prep: 1 h 40 m
  • Serves: 20
  • Contains:

This is my favorite hamantaschen recipe. The dough is so easy to prepare, and it calls for oil instead of margarine. These are a soft hamantaschen, but they do not open when baking. Use whatever you enjoy for the filling, whether it's a traditional filling, or something more trendy. I recommend chocolate chips for kids, as it's easy for them to handle, and not too messy. Here I used a parve nougat filling, such as Delinut, and some Lotus cookie butter. I used the smallest oxo cookie scoop, filled halfway, to fill the humantashens. Make sure to pinch them well! Dipping them in melted chocolate and decorating the hamantaschen with sprinkles or nuts really adds a wow factor, with very little effort!

Ingredients (12)

Main ingredients

Start Cooking

Make the Hamantaschen

  1. Beat eggs and sugar until creamy. Add oil and beat. Add water and extracts. Add baking powder. Gradually add flour until the dough comes together and becomes a good dough consistency.

  2. Cover and refrigerate for an hour.

  3. Roll out dough to a quarter inch thickness, and using a cup or round cookie cutter, cut out round circles.

  4. Fill with favorite filling. Pinch each circle into a hamantashen shape.

  5. Bake at 350 degrees for approximately 17 minutes (until bottom is golden).

  6. To decorate, melt chocolate over a double boiler (you can boil a pot or water and place a bowl or chocolate over, stirring once it starts to melt). Dip corners of each hamantashen into the chocolate, and decorate with a variety of sprinkles, or nuts. Place on Gefen Parchment Paper to allow chocolate to set.

Note:

These freeze very well.

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  • Yael Zdanowitz

    Posted by yaelzdan |2021-02-25 17:59:42
    0
  • Joan Ross

    Posted by Flourgirl |2021-02-24 17:56:45
    0
  • Joan Ross

    These were great, but even following instructions explicitly they did open up during baking. Then I repeated the recipe but chilled them 15 minutes prior to baking and they baked up nicely with much better form.
    Posted by Flourgirl |2021-02-24 18:01:46
    0
  • Marissa Friedman

    Hi! How many hamantaschen does this recipe make? I'm making it for 2 people so I'm wondering how much I should adjust the recipe. Thank you!
    Posted by marissafriedman |2021-02-23 19:45:43
    0
  • Faye Leroy

    Should an egg wash be used to hold the hamantaschen when baking?
    Posted by Bosco01 |2021-02-22 09:14:54
    2
  • MIRIAM PRESS

    Posted by [email protected] |2021-02-22 08:51:37
    1
  • MIRIAM PRESS

    I have been using my grandmothers recipe for 50 years! Tried this new recipe this year and it was easy to make, easy to work with and so amazingly delicious! Thank you kosher.com for all your amazing ideas and recipes. As an “Oma” I share them constantly I love learning new ideas and recipes !
    Posted by [email protected] |2021-02-22 08:54:07
    1
  • S Weiss

    oh wow!!!! what a fantastic recipe... easy to make, yummy dough, simple to roll out and deal with, a real winner... pays to give it a shot!!! a freilichen purim!!!
    Posted by liquor |2021-02-21 17:14:27
    1
  • Chipper Baker

    Posted by Bakersbest |2021-02-15 23:11:26
    1
  • Chipper Baker

    This recipe is really not too hard to make and the dough came out soft and good. Thank you! :)
    Posted by Bakersbest |2021-02-15 23:15:12
    1
  • NT Friedman

    Totally YUM!!!!
    Posted by Nava Tehila |2020-12-12 12:07:48
    1
  • NT Friedman

    Posted by Nava Tehila |2020-12-12 12:07:46
    1
  • Miriam

    Posted by Emkay |2020-12-07 13:58:49
    1
  • Y Fried

    Posted by YFried |2020-03-03 09:34:18
    0
  • AR

    The perfect cookie!

    I have tried upwards of 20 hamentaschen recipes over the last few years, and have finally found the one I’ve been looking for! This one is soft and cakey, but doesn’t puff up too much or burst open even if you overfill them. You can fold them to close or pinch them, and they look great no matter what. I sub in orange zest for the almond extract and everyone has loved them. Thank you for such a wonderful pareve recipe that doesn’t use margarine!
    Posted by ARosfd |2019-03-25 21:13:56
    1
 
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  • Yael Zdanowitz

    Posted by yaelzdan |2021-02-25 17:59:42
    0
  • Joan Ross

    These were great, but even following instructions explicitly they did open up during baking. Then I repeated the recipe but chilled them 15 minutes prior to baking and they baked up nicely with much better form.
    Posted by Flourgirl |2021-02-24 18:01:46
    0
  • Joan Ross

    Posted by Flourgirl |2021-02-24 17:56:45
    0
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