Hamentashen Dough
Transform your Purim celebrations with this classic, buttery Hamentashen dough recipe that yields perfectly tender and flavorful cookies every time! Made with a delicate balance of all-purpose flour, vanilla, and a touch of orange juice for subtle citrus brightness, this versatile dough is easy to work with and creates a soft yet sturdy base for your favorite fillings, from sweet fruit jams to rich chocolate. With just a short chilling time and simple step-by-step instructions, this recipe is perfect for creating beautifully shaped, golden-brown triangular cookies that are as delightful to bake as they are to eat. Perfect for holiday gatherings, gift-giving, or satisfying your sweet tooth, this Hamentashen dough is a must-try for anyone seeking a foolproof recipe for this beloved Jewish treat.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups unsalted butter (room temperature)
- 2 pieces large eggs
- 1.5 teaspoons vanilla extract
- 2 tablespoons orange juice
Instructions
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter until smooth and fluffy, about 2 minutes.
Scrape down the sides of the bowl and add the eggs one at a time, beating until fully incorporated.
Mix in the vanilla extract and orange juice until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Turn the dough out onto a lightly floured surface, shape it into a disk, and wrap it tightly in plastic wrap.
Chill the dough in the refrigerator for at least 1 hour to make it easier to roll and shape.
Once chilled, preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
On a floured surface, roll the dough to approximately 1/4-inch thick. Use a 3-inch round cookie cutter to cut out circles.
Add about 1 teaspoon of your desired filling (jam, chocolate, or poppy seed) to the center of each circle.
Fold the edges of the circle toward the center to form a triangular shape, pinching the corners firmly to seal.
Arrange the Hamentashen on the prepared baking sheets, leaving about 1-inch of space between each.
Bake for 10-12 minutes, or until the edges are lightly golden. Cool the cookies on a wire rack before serving.
Nutrition Facts
Calories |
11567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 546.5 g | 202% | |
| Saturated Fat | 328.4 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2634 mg | 253% | |
| Sodium | 4975 mg | 62% | |
| Total Carbohydrate | 1504.2 g | 158% | |
| Dietary Fiber | 34.3 g | 35% | |
| Total Sugars | 534.3 g | ||
| Protein | 176.5 g | 102% | |
| Vitamin D | 580.8 mcg | 21% | |
| Calcium | 507 mg | 11% | |
| Iron | 65.5 mg | 105% | |
| Potassium | 2184 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
