Easy Hamentashen Cookies

How to Make Perfect Hamantaschen Baking Tutorial

WEBMar 18, 2022 · 3) Use a thick filling that won’t run/weep from the cookies while baking. Knowing the proper consistency of a hamantaschen filling takes experience, because …

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Easy Hamantaschen Recipe

WEBJan 30, 2024 · Stir in oil, orange juice, and vanilla. Combine flour and baking powder; stir into batter to form a stiff dough, adding more flour if …

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
3. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

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Perfect MeltinYourMouth Hamantaschen Pretty.

WEBMay 25, 2022 · Make the filling: In a medium saucepan, place poppy seeds, milk, butter, sugar, honey, and salt and cook over medium-low heat, …

1. Make the cookies: Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse several times until mixture becomes crumbly and resembles coarse meal. Add egg yolk, lemon zest, and vanilla, and keep pulsing until dough starts to clump together. Do not process to the point that a large ball of dough is formed; rather, the dough should be quite crumbly with large clumps. If dough is too dry, add water, 1-2 teaspoons at a time. Another way to check if the dough is done is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry. Avoid overworking the dough throughout the process.
2. Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky. Flatten the ball slightly with your hands (for easy rolling later on) and wrap with plastic wrap. Refrigerate for at least 1 hour, or up to 3 days.
3. Make the filling: In a medium saucepan, place poppy seeds, milk, butter, sugar, honey, and salt and cook over medium-low heat, stirring occasionally, for about 10 minutes or until the seeds absorb the milk and the mixture has thickened. Remove from heat. Add lemon zest, nuts, and raisins, and mix to combine. Let cool to room temperature before using.
4. Preheat oven to 350F/180C. Line 2 pans with parchment paper and set aside.

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