Hamantaschen Lazy Recipes

EASY HAMANTASCHEN

Easy Hamantaschen image

A favorite treat for the Purim holiday! It has always worked better for me if I cover the dough and refrigerate overnight.

Provided by Sharon

Categories Desserts Cookies

Time 27m

Yield 24

Number Of Ingredients 8

Ingredients

3 eggs
1 cup granulated sugar
¾ cup vegetable oil
2 ½ teaspoons vanilla extract
½ cup orange juice
5 ½ cups all-purpose flour
1 tablespoon baking powder
1 cup fruit preserves, any flavor

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.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 40 g, Cholesterol 23.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 55.6 mg, Sugar 15.4 g

HAMANTASCHEN (BEST EVER!)

Hamantaschen (Best Ever!) image

A friend gave me this recipe for hamentaschen, the traditional pastry of the Jewish holiday of Purim. The filling is more likely to please an adult than a child. To use up all the filling takes somewhere between one and two batches of dough. These freeze well. I'm totally guessing on the time it takes to make them. They aren't quick, but worth the effort!

Provided by helowy

Categories Dessert

Time 2h15m

Yield 2 batches, 72 serving(s)

Number Of Ingredients 16

Ingredients

20 ounces pitted prunes (2 packages)
12 ounces dried apricots (2 packages)
6 ounces dried peaches (1 package)
10 ounces raisins (1 package)
1 orange (thin skinned or peeled)
1 apple
6 ounces apricot jam (1/2 a small jar or to taste)
1 dash lemon juice
1 cup sugar
3 eggs
1 cup oil
1/2 lemon, juice and zest of
1 teaspoon vanilla
3 -5 cups flour (sifted)
2 teaspoons baking powder
1 pinch baking soda

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.

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