The Best Hamantaschen

The Best Hamantaschen

from myjewishlearning.com
100 min
16 servings

A foolproof ticket to the perfect hamantaschen.

Ingredients

  • 1 stick (½ cup) unsalted butter or margarine, at room temperature
  • ¾ cup granulated sugar
  • 1 egg
  • 1 Tbsp milk (or other non-dairy milk)
  • 1 tsp vanilla extract
  • 1 tsp grated lemon zest (optional)
  • 1½ cups all-purpose flour, plus more for rolling
  • ¼ tsp baking powder
  • ¼ tsp salt

Directions

  1. 1

    Beat the butter and sugar together until smooth.

  2. 2

    Add egg, milk, vanilla and lemon zest until mixed thoroughly.

  3. 3

    Sift together the flour, baking powder and salt.

  4. 4

    Add dry mixture to wet mixture until incorporated. Note: If the dough is too soft, increase flour amount by a few Tbsp at a time until firmer.

  5. 5

    Form dough into a disk and cover with plastic wrap. Chill dough in the fridge for at least 1 hour or up to 24 hours.

  6. 6

    Dust surface with flour to keep from sticking. Roll the dough to about ¼-inch thick.

  7. 7

    Using a round 3-inch cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in flour before each cut.

  8. 8

    Fill each round with ½ tsp of your favorite filling, and using your favorite method, pinch corners together tightly.

  9. 9

    Pop into the fridge for 10 minutes, or freezer for 5 minutes, to ensure hamantaschen hold their shape.

  10. 10

    Bake at 400°F for 7-9 minutes.