I tried this Hamantaschen recipe last year and served it at a festive Purim meal and everyone enjoyed it. I found that the dough was east to work with and the Hamantaschen baked quickly and evenly. I hope you appreciate this recipe as well.
- 3 eggs
- 1 cup of sugar
- ¾ cup of oil
- 1/3 cup of apple juice
- 5- 5 ½ cups of flour
- 3 teaspoons of vanilla extract
- 1/8 teaspoon of almond extract
- 3 teaspoons of baking powder
- First create a wet mixture. In a large mixing bowl, beat the eggs and sugar together until they look creamy. Add oil to the egg and sugar mixture. Then, add apple juice, almond, and vanilla extract to the mix.
- Measure out the flour and the baking powder and mix them together in a separate mixing bowl, creating a dry mixture. Make sure the bowl is large enough to hold them.
- Gradually mix the dry mixture in with the other ingredients until blended.
- Roll out the dough on a lightly floured surface until the dough has an even consistency and a height of about ¼ of an inch.
- Find a wide drinking glass or a circular cookie cutter of about three to four inches in diameter. Cut out circles from the dough, rolling the excess dough and cutting until no dough remains.
- Add a small spoonful of your favorite filling to the center of each circle. I alternated between a combination of marzipan and slivered almonds and canned apricot preserves.
- Pinch the circles into triangle shapes around the filling. Some of the filling should be exposed in the center. If the cookies are too dry to stick in the corners, try dabbing the outer circumference of the circle with water or a beaten egg and then pinching them again into the desired triangle shapes.
- Lay the Hamantaschen on a parchment lined baking sheet and preheat the oven to 350°F.
- Once the oven reaches 350, bake at for approximately ten minutes, or until golden brown on the outside.
- Optional – drizzle with or dip into dark melted chocolate and sprinkle with powdered sugar.