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21 Comments Posted
i know they are wonderful, i have worked in ISRAEL few good years. I will try to make the "hammantash"
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I most enjoyed the hamantashen receipe and have given it to a number of my friends.
Thank you again
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A very good recipe. I made them and they disappeared faster then I made them.
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i've tasted first in my life in ISRAEL, THE ORIGINAL recipe, it was made by a real jewish religious women, it was very tasty... i"ll make also this recipe cause i like baking and i love it!
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we tried peanut butter cookie dough, and then different jellies and it was gone! the children loved them.....
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Oops! Thanks so much for bringing this to our attention, I've changed the recipe text accordingly. Shabbat Shalom.
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i followed the recipe exactly and they came out more like flat cookies with jelly on top, rather than nice triangular hamentashen.
am i missing something?
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Sorry to hear that! I baked several batches without a problem. Was the dough very wet or very dry? Depending on the altitude in your location you may have to play around the with the amount of flour you put in, either more or less. When you shaped the hamantashen did they look good? Did you put enough baking powder in?
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Mine had the same problem, they came out flat circles. Do I want them dry or wet? They looked fine when I shaped them, then just opened up in the oven. Any thoughts?
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hi chani,
thanks for your reply, i put exactly the right ingredients, but actually did add some flour b/c i found it to be too wet. my kids were the ones who were pinching them at the corners and i was helping them, but when they came out, they were rather flat and hard, not soft and chewy. i live in israel. i will try the recipe again. thanks,
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a few things i realized may have contributed to my hamentashen not coming out right. margarine type?
and, i was using a hand mixer, does that make a difference?
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how many do the hamantashen make?
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I don't think the margarine type makes a difference nor the fact that you used a hand mixer, I could be wrong (I'm not a professional chef, just someone who enjoys baking :)) but it may be an issue with the baking powder, in Israel it's different isn't it?
This recipe yields approximately 50 hamantashen, depending on the size of cookie cutter you use.
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Thankyou for such a great web site. My daughter now lives 300 miles away we can't just 'pop in' to chat re appropriate recipes etc, you guys bridge the gap and make live so much easier ;-)
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I have made these cookies in the past using the same recipe and the first time I tried them they did open up a bit and almost flattened. The problem was that I did not close them properly. When the dough is too dry you will have problems pinching the cookies at the ends. I now leave the dough on the soft side and refrigerate it for about 1 hour before I roll it out. I flour my surface, the roller and throughout so that the dough does not stick.
The recipe yielded about 40 - 45 cookies but that all depends on how flat you roll the dough and the size of the circles. I used a 3 3/4 inch circle.
I close the circles leaving only a little opening in the center so when they bake they open slightly making a perfect cookie.
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I do use a mixer and the dough comes out fine.
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Some margarine is made with water. Check the ingredients before baking with it.
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I just made a sugar-free batch of hamantashen for my family last night. I ran into the same problem of them being a little flat. After reading these comments, I realized that next time I make them , I should refrigerate the dough, which will help. The dough kept drying out as I was making them.
They came out very good. I used sugar free lemon filling and sugar free raspberry jam. I also used almond and poppyseed fillings. I made 38 and they are halfway gone, already!!
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I received this book as a gift from my cousin, the recipes almost in the entire book are fantastic!!! this is the recipe I have used and it's really great!!!
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