The Best Ever Cherry Hamentashen Recipes

HAMANTASCHEN (BEST EVER!)

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.

CHERRY HAMANTASHEN

Steps:

• 1. Cream margarine in mixer bowl. Add sugar and beat till fluffy. Beat in egg, lemon peel, and vanilla. Add in flour and salt. Beat in water a few drops at a time until dough starts to come away from sides of bowl. Place dough in a 2-quart size bag and form into a flat disk. Refrigerate for a minimum of 2-3 hours and maximum of 2-3 days.
• 2. Roll out dough flat about an 1/8-inch thickness on a lightly floured surface. Using a round cookie cutter or the top of a cup, cut out circles. (make sure the circles are big enough to hold the filling) Spoon 2 cherries and a little bit of filling onto the dough circles. To fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand. Slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle. Bring all fingers (with dough) together to form a triangle and try to pinch close. Repeat this process with remaining circles and dough.
• 3. Place on a cookie sheet lined with baking paper. Sprinkle a small amount of sugar on top of each one. Bake at 350°F for 12-15 minutes or just starting to turn pale golden.

HAMENTASHEN

Steps:

• Mix everything together until you have a nice dough.
• Take piece by piece from the dough and roll it out with a rolling pin on a floured surface until you get a nice disk.
• Taking a drinking glass, use it to make a nice circle.
• Fill it up with poppy seed filling and close it in the shape of a triangle.
• Bake it in a preheated 350 F degree oven for about 30 minutes. Makes 50 to 60 cookies.

HAMENTASHEN

Steps:

• Preheat the oven to 325°.
• Pour the dry ingredients into a mixing bowl and pulse twice in a food processor or run for 20 seconds on low in a KitchenAid.
• Slice the butter into the dry mixture.
• Mix until the lumps are smaller than a quarter of an inch in diameter (pea-sized).
• Add the egg yolk.
• Gradually sprinkle water over the mixture.
• Mix with a wooden spoon or rubber spatula until the mixture clumps together.
• Make the dough into a ball, trying to handle it as little as possible.
• Wrap the dough ball in plastic wrap.
• Flatten the dough ball in the plastic wrap until it is approximately 2 inches thick.
• Put the dough ball in the freezer for 10 minutes.
• Remove the dough ball from the freezer and cut it in half.
• Take out two pieces of wax paper approximately 18" long.
• Roll half of the dough ball between the two pieces of wax paper until each side of the dough is ¼ inch thick. Make sure it is even! The dough will be sticky so sprinkle extra flour on top as needed.
• Cut out the dough using the cookie cutter.
• Repeat steps 14 and 15 with the other half of the dough ball.
• Place about 1 tbs of jam in the center of each circle and fold it into a triangle.
• Put the triangles in the freezer for 5 minutes or the refrigerator for 10 minutes.
• Remove the triangles from the refrigerator or freezer and place them on the cookie pans.
• Bake for 45 minutes at 325° or until golden brown.