February 23, 2013 § Leave a comment
Note: If you want to make nondairy hamantaschen you can replace the butter with shortening or with nondairy margarine.
This recipe makes about 30 cookies, which I discovered was NOT enough.
1 cup (2 sticks) salted butter, semi-melted in the microwave but not hot
1 1/4 cups sugar + a pinch for the egg wash
3 eggs + 1 for the egg wash
1/4 cup orange juice
2 teaspoons vanilla extract
Approximately 4 to 4 1/2 cups of flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
Fruit preserves (Not jam or jelly)
- Preheat the oven to 350 degrees F.
- In a mixing bowl, cream the butter and sugar together. Add the eggs and blend until smooth. If the mixture is too hard to blend or seems curdled, add about 1 tbs of flour to bind it.
- Stir in the orange juice and the vanilla. Fold in 4 cups of flour, salt and baking powder. Mix to make a firm but soft dough. Cover and let the dough rest for 10 minutes to give the flour time to absorb all the moisture. If the dough is too sticky to handle after ten minutes have passed, add extra flour up to 1/2 cup. The dough will be sticky when it’s ready, but you should be able to handle it without it getting stuck to your fingers.
- Line a large baking sheet with parchment paper. Divide the dough into 2 or 3 flattened discs and work with one portion at a time. Roll out the dough onto a lightly floured board to a thickness of 1/8 inch. Use a 2.5-inch to 3-inch cookie or biscuit cutter (or rim of a glass) and cut as many rounds as you can. Roll out remaining dough to create more circles. The last one I rolled a meatball shape then used a rolling pin to flatten it into a circle.
- In a small bowl mix 1 egg, 1 tablespoon of water and a pinch (up to a table spoon) of sugar to make an egg glaze. Brush the rounds with the wash, then fill each with a generous 1 teaspoonful of your desired filling. Fold 3 sides of each circle together, creating triangles. I like to leave a little space in the center so you can see what the filling is (plus it looks pretty), but you can also seal your hamantaschen completely.
- Brush the cookies with additional egg wash. If desired, sprinkle with regular or coarse sugar, and bake in the center of the preheated oven until golden brown, 18 to 25 minutes. Cool on the baking sheets.
Baking and Books Tips: Bake your hamantaschen in the upper third of the oven – usually the bottom part of the oven is too hot and may also cause premature bottom-browning. If you want to use leftover scraps to make more cookies, only roll them out once more because a lean dough like this one can only be rolled a couple times before becoming really tough.
Fran’s Tip: The cookie dough is delicate so it is best to roll between two pieces of parchment paper to allow easy maneuvering.
Source: adapted from baking and books