Best 6 The Best Ever Cherry Hamentashen Recipes

THE BEST EVER CHERRY HAMENTASHEN

Steps:

• 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.
• 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.
• 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.
• 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.

WORKING MOM'S HAMENTASHEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
• Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

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.

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.

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.

GREAT-GRANDMOTHER BUBBIE'S HAMANTASCHEN

Steps:

• Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass.
• Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.