Make this mouthwatering soup with tender mini beef meatballs, little noodles, and kale whenever; it’s not only for weddings.
| Prep Time: | 2 hrs |
| Cook Time: | 15 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 ½ cups butter or margarine, softened
- 1 cup white sugar
- 2 eggs
- 6 tablespoons orange juice
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 4 ½ cups all-purpose flour
- 1 (12 ounce) can poppyseed filling
Instructions
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
- Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 86 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
50 pieces. Tasty unfortunately not parve but ok
I liked this dough – it was very easy to work with and had a nice flavor. I also enjoyed the texture – it is more of a doughy / cakey type of texture, which I like vs a shortbread type of dough, which I have made in the past. This is just my preference for a hamantashen. My only criticism is that I thought it could be a tad sweeter. Maybe if I had used a sweeter filling, it would have balanced out, but it just fell a little short for me. I would try adding a little bit more sugar the next time.
I love this recipe!! I’ve made it these the past two years and everyone loves them! The dough is buttery and the orange juice is a perfect offset to any jam or filling you use (raspberry is my favorite and I’ve also done apricot). I find the baking time is more like 12-14 minutes if you freeze the cookies before putting them in the oven. You really have to watch for browning on the bottoms as the tops barely get any color by the time they are ready (too long in the oven and they get dry). Happy Purim!
Kinda bland.
These pastries are delicious! The first time I made them, I rolled them too thick and they were a bit doughy. I was careful to roll them thin the next time. Also, make sure the edges are sealed tightly or the cookie will open up during baking. I tried poppyseed filling and apricot preserves. The apricot is my favorite, so far. When cool, I also like to dust them with icing sugar.
The base was really cakey, and while you could definitely taste the butter, it was really bland.
BEST recipe for Hamantashen! This is an easy no fail recipe that I share with all my friends and they always thank me after making them. They are different from the bakery ones in that they are SO MUCH BETTER! I use butter.
I made these and they are the softest, lightest, most delicious ones yet. I used vegan Earth Balance sticks in place of butter and almond milk in place of orange juice. I really just didn’t have the orange juice and wanted them to still be pareve. I took some to a meeting and people couldn’t stop eating them! I chilled the dough and rolled it out on parchment paper to contain the mess. I did use a fair bit of flour under and on top of the dough to be able to remove the circles and move to the baking sheet (also lined with parchment). I followed the baking instructions to a t. I used canned pie filling (prune, apricot and raspberry). I also made some with chocolate chip cookie dough left over from another effort. All are great!
Unbelievably easy and truly a new holiday tradition. And talk about delicious, I had to slap myself from eating them!
Great dough recipe! I used a 2.5 inch cookie cutter and ended up with 6 dozen hamantashen. Will definitely use this again next year.
Best cookie recipe.I made some adjustments to make my dough easy to roll .I added 2 % milk about a quart and they came out wonderful.thank you for sharing your recipe !
Don’t use my rating because I used 3 cups of cake flour instead of All Purpose Flour as described. I enjoyed making these; easy to do. However, they were a little to “cakey”. Will try it again. However, they were tasty and not too sweet. Used Apricot preserves.
Oh my goodness, these turned out sooo well!! Definitely using this recipe EVERY Purim! And during the rest of the year too.
I’ve made these many times before. Easy and Fast. They never disappoint me or the people who eat them! I strongly recommend people to use this recipe.
My 10 year old and I made this recipe and it won rave reviews at our Purim carnival! We got a little crazy and put mini chocolate chips into the batter. It was delicious!! We only let it stay 3 hours in the refrigerator, and did not freeze at all before baking. All held their shape. I highly recommend this recipe.
All I can say is WOW!!!!!!! These were amazing!!! I made mine with Bob’s gluten-free all purpose flour and didn’t have time to refrigerate for 2 hours so I just put the dough in the freezer for about 15 min. Also put poppy seeds in the dough and used peach mango orange spread/preserves for the filling. Came out delicate and sooooo delicious!!! Will definitely make again over and over:) Thanx for the awesome recipe!
These were good – I did think the dough was a bit sticky. I also used an egg wash to seal corners and sprinkled with some course sugar.
I think these are great. They may not be exactly like a New York bakery, but I think the traditional ones are too bland anyway. I thought these were a tasty and improved version! They worked well for us, and the freezer trick helped. We like to fill ours with chocolate chips or cherry pie filling.
If easy is what you’re looking for try this- 1 cup butter, 4 oz. cream cheese. Cream together. Add 2 1/4 cups flour and 4 tablespoons sugar mix completely, refrigerate overnite.Roll out and use filling of choice. Yield 32 rounds 3 1/2″
I have always been a bit nervous about making hamentaschen since I remember them being so difficult to make when I was a kid. This recipe was easy and delicious! I used real butter and just a touch more OJ. I put the dough in the fridge for about 8 hours. The dough was too hard to roll out, so I stuck it in the microwave for about 10 seconds, and it was very easy to work with. I didn’t bother with freezing, just pinched really well and not a single one popped open. I cooked these a bit longer. Maybe about 11 minutes. They never got brown, but the consistency was just right. I’m bookmarking this recipe, and am so glad I no longer have to be disappointed by store bought or afraid to make my own!
I liked the dough and appreciated all the good recommendations and comments that helped make this recipe work. It is a very easy recipe – make sure you use a real filling and not jam/jelly for a substitute. Jam will reduce and even run out the sides leaving thin lining of filling. The time in the freezer is a must, even with special attention to pinching the sides into a triangle. You may still have ones that open up in the oven so don’t get lazy or be in too much of a hurry. I also recommend brushing them with a beaten egg and then lightly sprinkling them with some ground cinnamon.