I got this recipe for hamantaschen a few years ago from a friend of my Father's who is known to be a good baker. She said they usually work well for her and I found out they do!!!
Choose your favorite filling and use this dough.
- Cook Time
- Prep Time
- 24 cookiesServings
- 1/2 cup vegetable shortening
- 1/2 cup butter or margarine
- 1¼ cup sugar
- 3 eggs
- 1¼ tablespoons orange juice
- 1½ teaspoons vanilla
- 2½ cups flour
- ½ teaspoon salt
- 2½ teaspoons baking powder
- Fillings of choice
1 Cream shortening, butter and sugar together. Add the eggs and blend until smooth.
2 Stir in the orange juice and vanilla. Fold in the flour, salt and baking powder. Mix to make a firm but soft dough. Pat dough into a smooth disc, cover and let it rest for 10 minutes.
3 Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Divide the dough into 2 or 3 flattened discs and work with one portion at a time.
4 Roll out the dough on a lightly floured board to a thickness of 1/8". Us a 3" cookie cutter and cut as many rounds as you can. Brush the rounds with egg wash (1 egg plus 1 egg yolk whisked with 1-2 T water and a pinch of sugar).
5 Fill with a generous teaspoonful of filling. Draw the 3 sides together. Brush with additional egg wash.
6 Bake in the center of the preheated oven for 18 to 25 minutes, until golden brown. Cool on baking sheets.
Note: You can make the hamantaschen dough ahead of time and refrigerate, wrapped in plastic, for up to 2 days or freeze (either in the dough form or the finished cookies) for a couple of months. If refrigerating, allow the dough to warm up before rolling out.