Hamantashen from Our Community Table
Many years ago, I used to try a different recipe for hamantashen every year. They were, for the most part, all good recipes. But they were not great. Then came this recipe and it changed everything. This is the recipe that I have used ever since.
One of the things that I like about this recipe is that the dough works so well. Even when making hamantashen with children, who are not always as neat when it comes to baking (and just about anything else), the end result looks good. The cookies rise nicely and take shape even if they were somewhat misshapen when going into the oven. And they taste great.
When baking, I tend to shy away from using shortening and margarine. The recipes for baked goods that use oil for the fat are the ones that appeal to me. In fact, this is one of the only recipes that I make that uses shortening. But I must say that there is something about the combination of the shortening and margarine in this recipe that really makes it the perfect dough.
There are so many options when it comes to filling your hamantashen. Traditionalists will stick with poppy seed or prune. Most of my family is on team poppy seed. But, you don’t have to fill all of the hamantashen with the same filling. You can easily use two or three types of filling with one recipe of dough. I’m a big fan of lemon curd filling. Fruit fillings are popular, with many people using whatever type of jam they have in the house. A few years ago, I made a strawberry rhubarb filling that was fabulous. More contemporary choices like chocolate or caramel yield a modern twist on a timeless treat. Be creative! Have a happy Purim and enjoy eating your hamantashen.
½ c. shortening
½ c. margarine, softened
1 ½ c. sugar
¼ c. orange juice or any milk
2 tsp. vanilla extract
4 c. flour
½ tsp. salt
2 ½ tsp. baking powder
filling of choice
Cream the shortening, margarine, and sugar until smooth.
Stir in the eggs until well mixed.
Mix in the juice and vanilla. In a separate bowl, sift the flour, salt, and baking powder.
Fold the flour mixture into the wet mixture until a firm yet soft dough is formed.
Remove about ¼ of the dough and put the rest in the refrigerator to chill.
Roll the removed section of the dough on a lightly floured board until 1/8” thick.
Use 3” round cookie cutters to cut circles in the dough.
Put one to two teaspoons of filling in the center and fold up the sides of the circle to form a triangle.
Place the triangles on a parchment paper lined baking sheet.
Repeat the process with remaining dough until all the cookies are formed.
Bake at 350 for about 15 minutes, checking after 12 minutes, until lightly browned as desired.