Jewish Hamantaschen Cookies
Hamantaschen cookies are a 6-ingredient, 3-cornered pastry, traditionally filled with fruit or poppy seed and enjoyed during Purim.
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Instructions
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Preheat oven to 375 F and line 2 baking sheets with parchment paper.
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In a large bowl, beat 1 cup granulated sugar and 1 1/3 cups room temperature margarine until pale and fluffy.
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Mix in 2 room temperature large eggs until smooth.
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Incorporate 1 tablespoon water and 1/2 teaspoon pure vanilla extract.
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Stir in 4 cups all-purpose flour until a smooth dough ball forms.
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Wrap dough in plastic and refrigerate for at least 3 hours or overnight.
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Form golf ball-sized dough pieces (45g each) into balls, then roll each between waxed paper into a 3-inch circle (1/4-inch thick).
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Place dough circles on prepared baking sheets, spacing 1-inch apart.
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Add 1 teaspoon of chosen filling to the center of each circle.
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Pinch the dough to create 3 corners, ensuring they are well-sealed.
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Bake one tray at a time for about 15 minutes, or until edges lightly brown.
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Transfer baked cookies to a wire rack to cool completely.
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Store cooled cookies in a tightly covered container.