Classic Hamantaschen Recipes

CLASSIC HAMANTASCHEN

Steps:

• In large bowl or bowl of stand mixer, beat butter and cream cheese until blended. Add egg yolk, vanilla, almond extract and salt; beat well. Gradually add flour, beating until well combined. Wrap dough in plastic wrap; refrigerate 2 hours.
• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• Dust work surface with powdered sugar. Working with half of the dough at a time (keep remaining half refrigerated), roll out dough with rolling pin. With 3-inch cookie cutter, cut out rounds. Spoon 2 teaspoons jam in center of each. Moisten edges of dough rounds with water; pinch each into 3-cornered shape. Place on cookie sheets.
• Bake 9 to 12 minutes or until edges are slightly brown. Cool completely on cooling racks. Dust with powdered sugar.

HAMANTASCHEN

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.

HAMANTASCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, sugar, and baking powder together in a large bowl. Cut in margarine with 2 knives or a pastry blender. Add eggs and vanilla extract; mix well until dough comes together and is smooth. If dough is sticky, add more flour.
• Roll out dough on floured work surface until it is about 1/4-inch thick. Press the rim of a glass into flour and then into the dough to cut out circles.
• Place 1/2 teaspoon filling into the center of each circle. Fold up the 3 sides into a triangle shape, pinching the sides together tightly to seal. Transfer cookies to baking sheets.
• Bake in the preheated oven until cookies are golden brown, about 25 minutes.

EASY HAMANTASCHEN

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.

CLASSIC HAMANTASCHEN

Steps:

• Line a large baking sheet with parchment paper.
• Using the flat beater on your stand mixer, beat the eggs, oil, sugar baking powder, salt and vanilla. Slowly add the flour, 1/2 cup at a time until a soft dough forms. Roll out the dough between two pieces of parchment paper, until it's 1/4 inch thick. Refrigerate the dough for at least a half hour.
• Cut out circles from the rolled out dough using a 3-inch round cookie cutter. Brush the edge of the circles with egg wash. Place one tablespoon of the filling of your choice on each circle and press up the sides to form triangles, pinching the ends closed.
• The scraps of dough can be pushed together and rerolled between sheets of parchment paper. Continue cutting and filling the dough, refrigerating it if it becomes too soft to fold easily. Place the filled hamantaschen in the refrigerator to rest for a half hour. This helps them keep their shape when they bake.
• Preheat the oven to 350 F. You can brush the outside of the hamantaschen with the egg wash and sprinkle with granulated or turbinado sugar.
• Bake the hamantaschen at 350 F. for 15 minutes on the middle rack of the oven. Allow them to cool, and enjoy.