Traditional Hamantaschen
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Salt1 cup
Vegetable Shortening1 cup
Sugar1 large
Egg1 tbsp
Orange Juice (fresh)Directions:
1
Into a bowl sift together flour, baking powder, and salt
2
In another bowl with an electric mixer beat shortening, sugar, and egg at medium speed until light and fluffy
3
Add zest and juice and beat until incorporated
4
Add flour mixture, stirring, until a smooth dough is formed
5
Gather dough into a ball and flatten into a disk
6
Chill dough, wrapped in plastic wrap, at least 3 hours and up to 2 days
7
Preheat oven to 375° F
8
Halve dough
9
On a lightly floured surface roll out half of dough (keeping other half wrapped and chilled) 1/4 inch thick
10
With a 3-inch cutter cut out as many rounds as possible
11
Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart
12
Reroll scraps and cut out more rounds
13
Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed
14
(Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake
15
) Bake hamantaschen in middle of oven 20 minutes, or until pale golden
16
Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely
17
Make more hamantaschen with remaining dough and filling in same manner
18
Hamantaschen keep in an airtight container at room temperature 5 days
19
Into a bowl sift together flour, baking powder, and salt
20
In another bowl with an electric mixer beat shortening, sugar, and egg at medium speed until light and fluffy
21
Add zest and juice and beat until incorporated
22
Add flour mixture, stirring, until a smooth dough is formed
23
Gather dough into a ball and flatten into a disk
24
Chill dough, wrapped in plastic wrap, at least 3 hours and up to 2 days
25
Preheat oven to 375° F
26
Halve dough
27
On a lightly floured surface roll out half of dough (keeping other half wrapped and chilled) 1/4 inch thick
28
With a 3-inch cutter cut out as many rounds as possible
29
Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart
30
Reroll scraps and cut out more rounds
31
Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed
32
(Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake
33
) Bake hamantaschen in middle of oven 20 minutes, or until pale golden
34
Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely
35
Make more hamantaschen with remaining dough and filling in same manner
36
Hamantaschen keep in an airtight container at room temperature 5 days