Cookie Dough Hamantashen Parve Recipes

COOKIE DOUGH HAMANTASHEN

Steps:

• 1. Combine dry ingredients in bowl of processor. Pulse processor three or four times. Cut margarine into tablespoons and add to flour mixture. Pulse several times until mixture resembles small crumbs. 2. Beat egg with vanilla and two tablespoons water. Turn on processor and pour liquid through feeding tube. Dough will form in less than a minute. Add one tablespoon more water if mixture seems too dry. Scrape dough onto a sheet of wax paper. Wrap well and chill several hours or up to two weeks. Assembly: 1. Allow dough to return to room temperature before rolling. Cover cookie sheets with parchment. Preheat oven to 375° F. 2. Sprinkle flour on a flat surface. Divide dough in thirds. Take one portion and roll out until it is about 1/8th inch thick. Cut into circles with cookie cutter. Place about 1 teaspoon desired filling towards the top of the circle. 3. Fold over the top and two sides to form a triangle. Pinch corners together and place carefully on cookie sheet. Repeat process until all the dough has been used. 4. Combine scraps and roll again to produce a few more hamantashen. Before baking, seal corners by pinching them together with water. 5. Bake 10-12 minutes or until hamantashen are lightly browned. Cool completely before eating or freezing. Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW

EASY HAMANTASCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

HAMANTASHEN

Steps:

• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
• Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

COOKIE DOUGH HAMANTASHEN

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease cookie sheets.
• Cream butter or margarine and sugar at medium speed with electric mixer. Beat in 2 eggs, vanilla and juice.
• Combine baking powder and salt with flour and gradually add to creamed mixture. Dough will be sticky.
• Divide dough into four balls and cover with plastic wrap. Chill four hours.
• Roll each ball on lightly floured surface to quarter-inch thickness. Cut three-inch circles with cookie cutter.
• Beat remaining egg with one teaspoon water. Brush rim of circle with egg wash and place one teaspoon of filling in center. (Use prune, poppy seed, apricot, raspberry, cherry, or try Double Chocolate Filling - recipe below.) Pinch edges together to form triangle, leaving center open slightly to expose filling.
• Place on sheets and bake 15 to 18 minutes until lightly browned.
• Process cake into fine crumbs and mix in sugar and cocoa. Add butter or margarine.
• Beat in egg yolk and vanilla. Add chocolate syrup and juice. Fold in chocolate chips.
• Fill hamantaschen or other cookies, strudel or Danish.

HAMANTASHEN

Steps:

• To make the dough, cream the butter or margarine with the sugar in the food processor. Add the egg, vanilla, and orange juice, and continue to mix until smooth.
• Add 2 1/2 cups flour, the baking powder, and the salt. Process until smooth. Flour your hands, remove the dough from the food processor, and cover it in plastic wrap. Chill in the refrigerator for a few hours or overnight.
• Meanwhile, make the filling. Put the poppy seeds in a small saucepan. Cover with the milk, and simmer for a few minutes, stirring occasionally. Turn off the heat, and cool.
• Add the poppy seeds and milk to the sugar, dates or figs, raisins, walnuts, almonds, lemon zest, and egg yolk. Transfer to a food processor equipped with a steel blade, and pulse until just combined. Refrigerate until the batter is chilled.
• When ready to make the cookies, remove the cookie dough from the refrigerator, preheat the oven to 375 degrees, and grease two cookie sheets.
• Divide the dough into four pieces. Roll one ball out on a lightly floured board to a thickness of 1/8 inch. Cut the dough into 3-inch circles. Place 1 teaspoon of filling in the center of each circle. To shape the hamantashen, first brush water around the rim of the circle with your finger. Lift the edges of the dough up to form a triangle around the filling, pinching the three corners together, leaving a small opening in the center. Transfer to the cookie sheet, and bake in the oven for 10 to 15 minutes, or until the tops are golden. Repeat with each of the remaining dough balls.

ALMOND HAMANTASHEN COOKIES

Steps:

• To prepare dough, place almonds in a food processor fitted with a steel blade and process until finely ground. Add flour, baking powder and salt. Process in on/off pulses for about 15 seconds longer, or until the ingredients are well blended. Sprinkle the butter over the dry ingredients. Process in on/off pulses until the mixture resembles coarse crumbs. In a small bowl, use a fork to beat together sugar, egg, egg white, lemon juice, almond extract and lemon zest. Add egg mixture to the processor and process for 30 seconds, or until ingredients are incorporated and dough begins to mass around the blade - be careful not to over process.
• Turn dough out of the processor and divide in half. Roll out each half to a scant 1/4-in. thick between sheets of parchment paper, being sure to smooth out any creases in the underside of the dough. Stack dough sheets on a large tray or baking sheet and refrigerate for about 15 minutes, or until cold but not stiff.
• To prepare filling, combine marzipan, egg white, lemon juice and food colouring (if used) in the food processor. Add 1 teaspoon water and process until the mixture is smooth and well blended. If mixture is still too dry to hold together, add enough additional water (1 to 2 tbsp.) to soften and smooth it.
• Preheat oven to 350. Generously grease several baking sheets or line them with parchment paper and set aside. Remove one sheet of dough from the refrigerator and carefully peel off the bottom sheet of parchment paper, then replace it loosely. Turn dough over and peel off top sheet of paper. Cut dough into rounds using a 2- or 2 1/2-in. round cutter or rim of a drinking glass.
• Working with one dough round at a time, place a small, rounded 1/2 teaspoons marzipan filling in the centre and fold up dough to form triangle. The marzipan should mound just slightly in the centre of the "hat.".
• Repeat with each round, spacing the cookies 2 inches apart on the prepared baking sheets. If the rounds become soft and difficult to handle at any point, slide the cookies and parchment paper onto a tray or baking sheet and refrigerate until they firm up again.
• Gather dough scraps and roll out between sheets of paper again. Cut out the cookies, transfer to baking sheets, and fill and shape until all the dough is used. Repeat the process with the second half of the dough.
• Place hamantashen in centre of oven and bake 10 to 12 minutes, or until the cookies are just barely tinged with brown at the edges. Remove from the oven and allow the cookies to stand for 1 to 2 minutes. Using a spatula, transfer cookies to wire racks and let stand until cooled completely. Sprinkle the tops with a generous sifting of powdered sugar. Store cookies in an airtight container for up to a week. Freeze for longer storage.

COOKIE DOUGH HAMANTASHEN (PARVE)

Steps:

• Beat eggs well.
• Add oil and sugar, beating well.
• Beat in vanilla, baking powder, and salt.
• Gradually add flour.
• Chill dough. May be chilled overnight but let it sit out a while so it is not so cold - The dough will be easier to work with (I didn't include chill time in the preparation time).
• Roll dough onto floured board.
• Cut into 3 inch rounds.
• Place a heaping teaspoonful of filling.
• I used Solo poppyseed filling, Solo apricot filling, seedless raspberry preserves, and chocolate chips - They were all yummy.
• Take a little water and wet the outside area of the circle.
• Draw up sides to form a triangle and pinch closed.
• Place on parchment lined cookie sheets.
• Bake at 350 degrees for 7-10 minutes or until brown.