Rainbow Hamantaschen Recipes

HAMANTASCHEN

Hamantaschen image

Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews' deliverance from the detested Haman. Make sure the cookie dough is well chilled before you roll it out so it won't stick to your rolling pin or counter and tear.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 60 cookies

Number Of Ingredients 14

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
2 teaspoons grated orange zest
2 tablespoons freshly squeezed orange juice
2 teaspoons pure vanilla extract
3 large eggs
4 cups all-purpose flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1 cup poppy seeds
1/2 cup milk
1/4 cup plus 2 tablespoons honey
1/4 cup golden raisins
1/2 teaspoon grated lemon zest

Steps:

In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light in color and fluffy, 3 to 4 minutes. Add orange zest, orange juice, vanilla extract, and 2 eggs, one at a time, scraping down the sides of the bowl when necessary
Sift together flour, baking powder, and salt. With the mixer on low speed, slowly add to butter mixture until just combined. Divide dough into thirds. Wrap tightly in plastic, and refrigerate for at least 1 hour.
Heat oven to 350 degrees. Remove one-third of the dough from the refrigerator at a time. On a liberally floured surface, roll dough to a 1/8-inch thickness. With a 3-inch fluted round cutter, cut out as many circles as possible, and place on a prepared baking pan. Chill until firm, about 30 minutes.
Meanwhile make the poppy-seed filling: Grind poppy seeds in a food processor. Place seeds in a medium saucepan. Add milk and honey. Cook over a medium-low heat until thickened, stirring occasionally, about 20 minutes. Add raisins and lemon zest. Remove from heat. Cool completely before using.
Remove chilled circles from refrigerator. Place each filling into a medium pastry bag fitted with a coupler. Pipe 2 teaspoons of filling into the center of each circle. Whisk together remaining egg with 1 teaspoon of water. Brush edges with egg wash. Fold in sides to form a triangle. Pinch dough to enclose the filling.
Bake the cookies in the center rack of the oven until golden, 12 to 15 minutes. Cool cookies on baking sheets for 5 minutes; then transfer to wire racks to cool completely.

HAMANTASHEN

Hamantashen image

These are the easiest hamantashen I've ever made! They are a bit sweet, roll out easily and are consumed quickly! My kids don't want to give them to their friends! Traditional fillings are prune and poppy seed. You can use any canned pie filling, whole fruit jelly, chocolate chips, or any type filling your family likes! Be creative with these- we put mini chocolate chips in the dough!

Provided by SANDI

Categories Desserts Cookies

Time 2h15m

Yield 36

Number Of Ingredients 8

Ingredients

1 ½ cups butter or margarine, softened
1 cup white sugar
2 eggs
6 tablespoons orange juice
1 tablespoon vanilla extract
2 teaspoons baking powder
4 ½ cups all-purpose flour
1 (12 ounce) can poppyseed filling

Steps:

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 23.4 g, Cholesterol 30.7 mg, Fat 8.9 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 5.1 g, Sodium 85.7 mg, Sugar 5.9 g

RAINBOW HAMANTASCHEN

RAINBOW HAMANTASCHEN image

Categories Cookies Fruit

Yield 2-3 dozen

Number Of Ingredients 8

Ingredients

2 cups (4 sticks) unsalted butter or margarine
½ cup sugar
8 oz. coconut milk
6 cups all-purpose flour
1 tsp vanilla extract
⅛ tsp each red, orange, yellow, green, blue and purple gel food coloring
1 egg, whipped (or cold water if you want this recipe to be completely egg free)
1 cup filling of your choice (apricot jam, raspberry preserves, chocolate chips, chocolate hazelnut butter, etc.)

Steps:

In a stand mixer, beat together the margarine and sugar then add the coconut milk and vanilla extract. Once everything is combined, slowly add the flour until the mixture is combined. Divide the dough in to 6 equally sized pieces. Place an ⅛ teaspoon of gel food coloring on to each piece of dough. Wearing gloves, knead each piece of dough to work the color in. Line a 9″x4″ loaf pan with a large piece of plastic wrap that hangs over the edges of the pan then split each piece of dough in half. Starting with one of the red balls, flatten out the piece of dough to the size of the pan with your hands and placed it on the bottom Do the same thing for each remaining color then begin with the red again so you end up with two layers of rainbow dough. Lightly press down on the dough to make sure the layers are all touching. Wrap the dough in the plastic wrap and freeze it for 30 minutes. You can make this dough ahead of time and freeze for up to 3 months. When you are ready to make the hamantaschen, preheated the oven to 375 degrees F. and line two baking sheets with parchment paper. Remove the dough from the freezer and set it on the counter to warm up slightly for 5 minutes. With a sharp knife, slice the rainbow dough into ⅛ inch thick slices. The slices don't have to be perfect but you definitely don't want them to be too thick since each slice will become a hamantaschen. Place the rectangles of rainbow dough on the parchment lined baking sheets. Cut each rectangle with a circle cookie cutter and remove the excess scraps. Fill the center of each rainbow circle with around one teaspoon of the filling of your choice. Brush the edges of the circles with the whisked egg then pinch together the edges to create a triangle. Bake each sheet of hamantaschen for 10-12 minutes, until lightly golden brown on the bottom. Transfer the hamantaschen to a wire rack to cool completely.

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