Soft, delectable hamantaschen begin with foolproof dough. Naomi Elberg @naomi_tgis shares her hamantaschen dough with Kosher.com readers.
Then proceed to fill with your favorite filling/s. See here for hamentaschen fillings inspiration!
Mix together all the ingredients except the flour.
Add one cup of flour at a time and mix in completely before adding more. Once a workable dough is obtained, add flour by 1/8 cup at a time if more is needed. (You can always add more but you can’t take away.)
Bake for 9-11 minutes at 350 degrees.
Roll out the dough, cut circles, and fill with your favorite fillings. Shape into hamantaschen.
Cover the dough you aren’t using so it doesn’t dry out, and you can store the dough in the fridge as well (sealed well) and bring to room temperature before using. Roll between two sheets of Gefen Parchment Paper for no mess and no sticking.
Dough can be halved easily. You can also use regular vanilla extract or imitation.