TRADITIONAL HAMANTASCHEN
Categories Cookies Mixer Citrus Dessert Bake Hanukkah Kid-Friendly Purim Orange Kosher Jam or Jelly Gourmet Small Plates
Yield Makes 24 cookies
Number Of Ingredients 9
Steps:
- Into a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer beat shortening, sugar, and egg at medium speed until light and fluffy. Add zest and juice and beat until incorporated. Add flour mixture, stirring, until a smooth dough is formed. Gather dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, at least 3 hours and up to 2 days.
- Preheat oven to 375° F.
- Halve dough. On a lightly floured surface roll out half of dough (keeping other half wrapped and chilled) 1/4 inch thick. With a 3-inch cutter cut out as many rounds as possible. Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. Reroll scraps and cut out more rounds. Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.)
- Bake hamantaschen in middle of oven 20 minutes, or until pale golden. Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely. Make more hamantaschen with remaining dough and filling in same manner. Hamantaschen keep in an airtight container at room temperature 5 days.
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Saffwath Saffwath anas
[email protected]The hamantaschen were a bit bland. I think I should have added more spices to the filling.
Dj Baka
[email protected]The hamantaschen were a bit too crumbly. I think I should have chilled the dough for longer before baking.
Tasim Sakil
[email protected]The hamantaschen were a bit dry. I think I should have added more moisture to the dough. Otherwise, they were good.
Sylvia Lekalakala
[email protected]These hamantaschen were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the filling.
Kelvin Amoah Konadu
[email protected]I've never made hamantaschen before, but this recipe made it easy. They turned out great and everyone loved them. I will definitely be making them again.
Abir Abdullah
[email protected]These hamantaschen were delicious. The dough was flaky and the filling was flavorful. I would definitely recommend this recipe.
Emeldah Tshepo
[email protected]I made these hamantaschen for a Purim party and they were a huge success. Everyone loved them and asked for the recipe. I will definitely be making them again.
Sardar Maaz
[email protected]These hamantaschen were a big hit with my family and friends. They were so delicious and everyone wanted the recipe. I will definitely be making them again.
Olupot Charles
[email protected]The hamantaschen were easy to make and turned out great. The dough was flaky and the filling was flavorful. I would definitely recommend this recipe.
Lucky Shah
[email protected]These hamantaschen were a bit more work than I expected, but they were worth it. They were absolutely delicious and everyone loved them. I will definitely be making them again for Purim.
Rustam Aesthetic
[email protected]I've made hamantaschen before, but this recipe is by far the best. The dough is so easy to work with and the filling is flavorful and delicious. I will definitely be making these again and again.
Wajid official (AFGHAN)
[email protected]These hamantaschen were a hit! They were easy to make and turned out perfectly. The filling was delicious and the dough was flaky and tender. I will definitely be making these again.