Best 8 Cookie Dough Hamantashen Parve Recipes

COOKIE DOUGH HAMANTASHEN

Steps:

• 1. Combine dry ingredients in bowl of processor. Pulse processor three or four times. Cut margarine into tablespoons and add to flour mixture. Pulse several times until mixture resembles small crumbs. 2. Beat egg with vanilla and two tablespoons water. Turn on processor and pour liquid through feeding tube. Dough will form in less than a minute. Add one tablespoon more water if mixture seems too dry. Scrape dough onto a sheet of wax paper. Wrap well and chill several hours or up to two weeks. Assembly: 1. Allow dough to return to room temperature before rolling. Cover cookie sheets with parchment. Preheat oven to 375° F. 2. Sprinkle flour on a flat surface. Divide dough in thirds. Take one portion and roll out until it is about 1/8th inch thick. Cut into circles with cookie cutter. Place about 1 teaspoon desired filling towards the top of the circle. 3. Fold over the top and two sides to form a triangle. Pinch corners together and place carefully on cookie sheet. Repeat process until all the dough has been used. 4. Combine scraps and roll again to produce a few more hamantashen. Before baking, seal corners by pinching them together with water. 5. Bake 10-12 minutes or until hamantashen are lightly browned. Cool completely before eating or freezing. Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW

COOKIE DOUGH HAMANTASCHEN

Steps:

• To make the dough:1. Beat the butter or margarine until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 5 minutes.2. Beat in the egg.3. Blend in the juice, vanilla and salt.4. Stir in enough of the flour to make a soft dough. Wrap the dough in plastic wrap and chill until firm, at least 1 hour.To fill and make the hamantaschen:1. Preheat the oven to 375°F.2. Remove the dough from the fridge. If it feels too hard to roll out, let it stand at room temperature until malleable, but not too soft.¼ inch thick. 3. Flour a clean work surface. Divide the dough into two pieces and roll the dough to about 1/4 inch thick. 4. Cut rounds of dough with the edge of a drinking glass or circle cookie cutter, dipped in flour. Repeat rolling and rounding with remaining scraps of dough.5. Place a dollop of jam on each round. Pick up the sides and pinch them together to form a triangle, leaving the jelly center exposed.6. Line a few baking trays with parchment paper.7. Place the hamantaschen about 1 inch apart. Bake until golden brown, about 12 minutes. Tips To make a quick homemade filling, mix eight ounces of date spread with ½ cup of coarsely chopped nuts and zest of one lemon.

HAMANTASHEN

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.

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.

COOKIE DOUGH HAMANTASHEN (PARVE)

Steps:

• Beat eggs well.
• Add oil and sugar, beating well.
• Beat in vanilla, baking powder, and salt.
• Gradually add flour.
• Chill dough. May be chilled overnight but let it sit out a while so it is not so cold - The dough will be easier to work with (I didn't include chill time in the preparation time).
• Roll dough onto floured board.
• Cut into 3 inch rounds.
• Place a heaping teaspoonful of filling.
• I used Solo poppyseed filling, Solo apricot filling, seedless raspberry preserves, and chocolate chips - They were all yummy.
• Take a little water and wet the outside area of the circle.
• Draw up sides to form a triangle and pinch closed.
• Place on parchment lined cookie sheets.
• Bake at 350 degrees for 7-10 minutes or until brown.

COOKIE DOUGH HAMANTASHEN

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease cookie sheets.
• Cream butter or margarine and sugar at medium speed with electric mixer. Beat in 2 eggs, vanilla and juice.
• Combine baking powder and salt with flour and gradually add to creamed mixture. Dough will be sticky.
• Divide dough into four balls and cover with plastic wrap. Chill four hours.
• Roll each ball on lightly floured surface to quarter-inch thickness. Cut three-inch circles with cookie cutter.
• Beat remaining egg with one teaspoon water. Brush rim of circle with egg wash and place one teaspoon of filling in center. (Use prune, poppy seed, apricot, raspberry, cherry, or try Double Chocolate Filling - recipe below.) Pinch edges together to form triangle, leaving center open slightly to expose filling.
• Place on sheets and bake 15 to 18 minutes until lightly browned.
• Process cake into fine crumbs and mix in sugar and cocoa. Add butter or margarine.
• Beat in egg yolk and vanilla. Add chocolate syrup and juice. Fold in chocolate chips.
• Fill hamantaschen or other cookies, strudel or Danish.

HAMANTASCHEN DOUGH (AKA HAMANTASHEN / OZNEI HAMAN)

Steps:

• Beat eggs and sugar until creamy.
• Add oil and beat. Add juice and extracts. Add baking powder. Gradually add flour until it becomes a good dough consistency.
• Fill with favorite filling and shape.
• Bake at 350°F on lined baking sheet for about 10 minutes (until bottom is golden).

HAMANTASHEN II

Steps:

• Beat eggs, add oil and mix. Add the sugar, vanilla, baking powder and salt. Add the flour gradually and mix well.
• Refrigerate a few hours or overnight.
• Kneed dough until it becomes soft enough to roll. Cut dough with three inch cup or three inch round cookie cutters. Put about 1 tablespoon of pie filling into the middle of each circle. Fold up the edges of the circle into the middle and pinch together.
• Bake at 350 degrees F (180 degrees C) for 20 minutes.