These classic Purim treats are fun and easy to make! This is the basic, best cookie dough for hamantaschen, once you make the dough you can fill with jams, chocolates and spreads of your choice.
- Cook Time
- Prep Time
- 36 cookiesServings
- 1 stick plus 3 tablespoons unsalted butter or margarine, softened
- 1/2 cup sugar
- 1 large egg
- 3 tablespoons orange juice
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- About 2 3/4 cups all-purpose flour
- Assorted jams or fruit butters, or quick homemade filling (see note)
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.
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.
To make a quick homemade filling, mix eight ounces of date spread with 1/2 cup of coarsely chopped nuts and zest of one lemon.