Hamantaschen Cookie Recipe
Make colorful triangle shaped hamantaschen cookies at home with my tender, orange-flavored dough and your favorite jams and poppy seed filling
Prep Time10 minutes mins
Cook Time17 minutes mins
Chilling Time30 minutes mins
Total Time57 minutes mins
Course: desserts
Cuisine: Israeli, Jewish
Servings: 36
Author: Kevin
Dough
In a large bowl or stand mixer whisk eggs and sugar until blended. Add oil and whisk for a minute, it should thicken. Whisk in water, vanilla and orange zest.
Add baking powder, salt and 2 cups of flour, mixing with spoon or spatula until the dough starts to come together. Stir in remaining 3 cups flour and mix until dough forms and there is no dry flour. Cover and refrigerate for an 30 minutes.
Assembly
Preheat oven to 350°F.
Roll out dough to a 1/4-inch thickness, and using a cup or 3-inch round cookie cutter, cut out circles. Gather dough scraps and roll them out again and repeat cutting circles for about 3 dozen.
Place a teaspoon of filling in the center of each circle. Bring up the 3 corners and pinch dough firmly together to form a triangle, allowing filling to be exposed. Place on cookie sheet. (See Note 1)
Bake for 15-17 minutes and bottom is golden. Let cool on wire rack.
- To ensure the corners from not splitting you can use an egg wash. After forming the Hamantaschen cookies with the filling, brush all sides and corners of each cookie before baking.
Calories: 161kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 77mg | Potassium: 33mg | Fiber: 1g | Sugar: 10g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg