| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | about 3 dozen |
Ingredients
- 4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2/3 cup vegetable oil
- 2 large eggs plus 1 large egg yolk
- 1 cup sugar
- Zest of 1 lemon
- Juice of 1/2 lemon
- Juice of 1/2 orange
- 2 tablespoons brandy
- Raspberry or apricot preserves, or Poppy Seed Filling, recipe follows, for filling
- 1 egg, lightly beaten
- 1/2 cup raisins
- 3/4 cup fresh poppy seeds* (see Cook’s Note)
- 1/2 cup milk
- 4 to 5 tablespoons sugar
- Pinch salt
- 1/4 cup honey
- 1 teaspoon lemon zest plus 1/2 teaspoon of the juice
- 1 slightly beaten egg
Instructions
- In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, zest, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed. Wrap in plastic wrap, flatten into a disk and chill overnight.
- When ready to bake, preheat oven to 375 degrees F.
- Working with about one quarter of the dough at a time and leaving the remaining in the refrigerator, roll on lightly floured surface a little less than 1/4-inch thick. Cut circles (or other fun shapes) using cookie cutters 2 1/2 to 3 inches. Place a spoonful of filling in center (about 1 teaspoon per cookie) and then pinch one side up. Turn and pinch second and then third to make a triangular shape. Leave a little bit of the filling showing at the top. For non-traditional shapes, use your imagination: tubular, squares, bite-size or even some flat cookies depressed in the center with a bit of filling there.
- Place cookies on parchment paper on cookie sheet, brush with a little beaten egg for sheen and bake until nicely browned, 10 to 15 minutes.
- Keep room temp in airtight container but consume within 3 to 4 days, tops.
- Combine everything except the lemon zest and juice and the beaten egg into a saucepan and cook over moderate heat until thick, 10 to 15 minutes. Stir often. Add zest and juice. Take a bit of the filling and mix it into the beaten egg. Repeat, then mix the egg mixture into the pot of filling. Cool overnight.
Nutrition Facts
| Calories | 45 |
| Total Fat | 2 grams |
| Cholesterol | 7 milligrams |
| Sodium | 8 milligrams |
| Carbohydrates | 5.5 grams |
| Protein | 0.5 grams |
| Sugar | 1.5 grams |
Reviews
I must have added too much flour. my dough was unusable. Tasted food raw but ended up in the trash.
Is “non jew” akin to “non male”? Seriously offensive.
The way to a hungry Jewish boy’s heart! 🙂
I chose this one because I liked that it didnt have butter, so I assumed it would taste closer to what I was used to being Jewish and this a Jewish recipe(if a jew has something with butter in it, then they cant have meat for a while and same for the reverse- eat meat avoid dairy for a while- so most desserts like cookies dont have dairy in them). (Hence I also did not do the poppy seed filling- just used some extra jam/ jelly around the house)
I made these and they tasted pretty good. The dough rolled out nicely. I tried to keep the dough on the thinner side so that when they baked they maintained the hat shape better. One main alteration I did was I did half cake flour half all purpose (sifted) + 1 tsp baking soda in addition to the baking powder. I very much enjoyed these. Will be using this recipe in the future for any extra jam I have.
Wow, my kids are obsessed with these cookies and the bakery by me charges $16.00 per pound, so you’re darn straights I’m making these puppies from scratch. Wow, what a great recipe. I have tried many and this is by far the best. I made it as is except I put apple juice instead of brandy. Filled with raspberry and strawberry preserves. EXCELLENT!
Yummy, I’m going to make them for Easter.
I doubled the recipes and baked in my dorm so something may have been wrong on my part but I had to add probably 2 extra cups of flour and a teaspoon more baking soda to get to a dough consistency. I also left out the zest and replaced brandy with apple juice because I’m under 21. However, the whole dorm loved them, they were all gone in one night, super fluffy and soft. I like mine with chocolate chips and just bought jams for filling, but the were delicious. I am jewish so if you’re looking to make real and good Hamentashen this is a great recipe!
It came to be the best hamentash i ever tasted.
Delicious
stupid complicatd recipewhats with the exra egg yolkto throw people offreally dumb