Compared to other roasted potato recipes, this one is healthier because it uses less olive oil and more fresh herbs. Everyone like it quite a bit.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 2 cups all-purpose flour, or more as needed
- ½ cup white sugar
- 2 teaspoons baking powder
- ½ cup margarine, softened
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- ⅓ cup poppy seed filling, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix flour, sugar, and baking powder together in a large bowl. Cut in margarine with 2 knives or a pastry blender. Add eggs and vanilla extract; mix well until dough comes together and is smooth. If dough is sticky, add more flour.
- Roll out dough on floured work surface until it is about 1/4-inch thick. Press the rim of a glass into flour and then into the dough to cut out circles.
- Place 1/2 teaspoon filling into the center of each circle. Fold up the 3 sides into a triangle shape, pinching the sides together tightly to seal. Transfer cookies to baking sheets.
- Bake in the preheated oven until cookies are golden brown, about 25 minutes.
Nutrition Facts
| Calories | 72 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 62 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic when I substituted butter for the margarine and added 1/4 cup orange juice!!! I used a prune filling!!! Using non-stick foil was less expensive than parchment paper.
This recipe is so easy to follow. I added butter instead of margarine and also added 1/8 teaspoon of salt to the dough. My toddler wanted to make cut out sugar cookies with the leftover dough so I baked those for 12 minutes. I kept the hamantaschens in for 25 min.
Super delicious and would highly recommend!
The dough came out bubbly and not pretty. We filled with chocolate spread and also different jams and I’m sure they will taste ok but I’m disappointed by the final product. It was also very hard to work with.
I actually use this recipe to bake regular cookie cutter cookies. They come out delicious and soft but still hold their shape. Just have to remember to refrigerate when you roll out the dough and then when it’s cold and solid, it’s much easier to cut the cookie shapes and then bake. This is definitely my go-to cookie recipe!
I used butter instead of margarine and added some powdered sugar for looks, otherwise stuck to the script and they came out great!
Simple, easy to make recipe. The only thing I did differently was to use cold butter and keep the dough cold and stiff. If it gets too warm and sticky, instead of adding more flour, I just pop it in the refrigerator for a few minutes to preserve the flavor.