And don't just take my word for it! The recipe this year won the Jerusalem Post's hamantaschen recipe contest. The recipe was made by Zohar Friedman, the social media editor, with lemon zest and raspberry filling, and enjoyed in the Jpost's offices on Purim day 2013! Please note that no one in my family was remotely surprised by this win.
This recipe yields approximately 40 cookies.
4 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup unsalted margarine
1 1/2 cups sugar
4 teaspoons milk, rice milk or water
2 teaspoons vanilla
1 cup of your favorite filling
1. Preheat oven to 375 degrees F.
2. Cream together margarine and sugar, then add the eggs and vanilla.
3. In a separate bowl, mix flour, baking powder and salt.
4. Add dry ingredients to the egg mixture with the mixer on low, alternating with water or rice milk.
5. Chill the dough for 1 hour to overnight (this step can be skipped if you're in a rush, cold dough is just easier to handle), then roll out with flour sprinkled below and above the dough, to 1/4 inch thickness, and using a water glass or round cookie cutter, cut into 2-inch rounds.
6. Fill each round with 1 heaping teaspoon of your favorite filling, and draw up sides for triangle.
7. Seal edges with cold water.
8. Bake at 375 degrees F for 12-14 minutes. Reduce your oven temperature if the dough begins to burn on the bottom. It is very common that ovens run hot, especially if you are baking in batches and the oven has been on for multiple hours. I use an internal oven thermometer for this reason.
9. To keep hamantaschen soft, store in airtight containers.
This dough was very sticky even after an hour. The bottom got burnt, before the top was done. We'll see how they taste.ReplyDelete
This was the most amazing hamantaschen dough I've ever had. I used whole milk (decided to make them dairy) along with one stick of butter and one of parkay. I also sprinkled in cinnamon with the flour, about 2 tbs and sprinkled in cinnamon sugar with the sugar, about 2 tbs. It sweetened up the batter and what great hamantaschen.ReplyDelete
Thanks for posting this.
Sticky dough = too much liquid. Even one teaspoon too much will do this. Make sure you used large or extra large eggs which are standard in baking, not jumbo, and that you used 4 teaspoons of liquid, not tablespoons. Extra flour above and below the dough when rolled out will get rid of the problem, however. Burning on the bottom before the top is finished means your oven temp is too high. This often happens if your oven has been on a long time or your oven just runs hot (as mine does). I have an extra thermometer that I keep in my oven and I reduce the temp when it gets too high. This happens almost every time I bake, especially in multiple batches. Hope this helps. Thank you for your comments!!ReplyDelete
Holy Cow! These are the BEST Hamantaschen I have ever eaten! Thank you for sharing the recipe! Easy to make, easy to mold ( I made the circles like tortillas with my hands), and dangerously delicious. Used prune, strawberry, and mango filling. Strawberry made them flatten out just a little- don't know why- not a problem.ReplyDelete