Easy Hamantaschen Jewish Purim Cookies Recipes

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.

VEGAN HAMANTASCHEN

Steps:

• Combine the flour with the sugar, baking power, and salt in a mixing bowl and stir to combine completely.
• Add the vegan butter, divided up into bits, along with the applesauce and vanilla. Work together with a pastry blender or large fork; or, truth be told, it's easier to work together with clean hands. If the dough isn't holding together, add a little more vegan butter or apple sauce until it does.
• Once the dough holds together smoothly, wrap it in plastic wrap or a produce bag and refrigerate for at least 30 minutes; 15 minutes in the freezer works, too.
• When ready to make the cookies, preheat the oven to 350º F.
• Divide the dough in half and roll out evenly on a well floured board to about a 1/8-inch thickness. With a cookie cutter or the open end of a glass, cut into approximately 2 1/2- to 3-inch circles. Repeat with the remaining dough; combine scraps of dough together until it's all used up.
• Put a teaspoon of filling or fillings of choice in the center of each circle of dough, then pinch the dough into a triangle with the filling securely inside, yet open to view (see photos above the recipe box). Pinch closed a bit more than you think you'll need to, as the cookies open up a bit as they baked.
• Arrange the cookies on a lightly oiled or parchment-lined baking sheet. Bake for 12 to 15 minutes, or until the bottoms are golden. Don't overbake! Allow to cool thoroughly on racks or plates before serving.

HOW TO MAKE TRADITIONAL HAMANTASCHEN

Steps:

• Cream butter and eggs using a stand mixer. Add vanilla, sugar, and orange juice until incorporated. Mix dry ingredients and slowly add them, one cup at a time, to the mixer. Use a spatula to help gather dough if needed. Once all ingredients have mixed for about 3 minutes, separate the dough into 2 balls. Wrap tightly in plastic wrap and refrigerate for at least 3 hours or overnight.
• Position racks in the lower thirds of the oven. Preheat to 350° F. Remove 1 ball of dough from the fridge. Lightly dust flour over a clean surface. Separate the dough ball into thirds. Roll one-third until about ⅛ inch thick, turning and flipping at 90 degrees every few rolls, to prevent dough from sticking and to keep the dough even.
• Use a juice glass to cut circles in the dough. Lift the excess dough off and flip the circles over. Add a blueberry-sized amount of filling to the center of a circle. If the dough has dried, run a wet finger or pastry brush with water around the perimeter. Then, fold one edge inwards, slightly covering the filling, fold the next edge slightly overlapping, and then the last, creating a triangle with overlapping sides. Press down to ensure the dough sticks together. Some prefer to pinch the dough upwards, which works too!
• Line uncooked hamantaschen on a baking sheet, not touching. Let cool in the fridge for 10 minutes. Bake 10-12 minutes in the lower part of the oven until the corners are golden brown. Move to a cooling rack, being careful not to spill the hot filling. The first batch offers an opportunity to adjust filling ratios-if filling spills out, use less. If cookies have a hollow center, try slightly more.
• Repeat with remaining dough and fillings. Unrolled dough will keep in the refrigerator up to 2 days, as long as it is tightly wrapped. Unbaked hamantashen can also be frozen on a baking sheet then bagged (perfect for baking in the future or shipping frozen to loved ones).

EASY HAMANTASCHEN JEWISH PURIM COOKIES

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper.
• Mix the eggs, sugar, oil and vanilla.
• Add flour and baking powder and mix until combined. If the dough is too sticky to roll, add more flour (1 tbsp at a time) until it's no longer sticky.
• Roll out the dough to approximate 1/8-inch thickness and cut out circles with the rim of a small cup. Shape the dough scraps into a ball and roll it out again and cut out more circles.
• Put approximately a teaspoon of filling in the center of each circle.
• Fold the sides like a triangle and pinch shut.
• Bake for 12 minutes.