Hamantaschen Dough Aka Hamantashen Oznei Haman Recipes

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:

• Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
• Sift flour, baking powder and salt.
• In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
• Add egg and mix 1 minute.
• Mix in orange juice, vanilla and almond extracts.
• Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
• Divide the dough in half; it will be very sticky.
• Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
• Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
• Using a floured spatula, pick up circles and place on prepared baking sheets.
• Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
• Place 1 1/2 inches apart on baking sheets.
• Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
• Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
• Cool 5 minutes and remove to racks to finish cooling.
• May be stored, airtight, for several days.

HAMANTASCHEN DOUGH (AKA HAMANTASHEN / OZNEI HAMAN)

Steps:

• Beat eggs and sugar until creamy.
• Add oil and beat. Add juice and extracts. Add baking powder. Gradually add flour until it becomes a good dough consistency.
• Fill with favorite filling and shape.
• Bake at 350°F on lined baking sheet for about 10 minutes (until bottom is golden).

HAMANTASCHEN (BEST EVER!)

Steps:

• For the filling, simply chop all the ingredients fine in your food processor and mix well.
• For the dough, cream sugar and eggs.
• Add oil and mix until it turns pale yellow and is no longer shiny.
• Mix in lemon and vanilla.
• In another bowl combine flour, baking soda, and baking powder.
• Slowly add dry ingredients to wet. When it becomes difficult to mix, add more flour and knead.
• Preheat oven to 375°F.
• To assemble cookies, roll out dough (in batches) to desired thickness (maybe a little thinner than 1/4") and cut into circles of desired size (can use cookie cutter, inverted glass, etc). Put a dollop of filling in the center of each cookie and fold up into a triangular shape, pinching the corners and leaving the center open so that the filling peeks out.
• Bake cookies for about 15 minutes until they are beginning to brown. I've always greased the cookie sheet very lightly with non-stick spray, but I don't know that you need to.

HAMANTASCHEN

Steps:

• Mix applesauce, sugar and egg white. Mix flour, salt and baking powder and add to applesauce mixture. Add milk and vanilla,.
• Mix well with hands. Form into a ball and refrigerate for 1-2 hours.
• Divide dough into 16 small balls. Roll out each ball to a 3.5 inch diameter circle (you will need extra flour for hands and board, since the dough is sticky).
• Place in the center of each circle one (heaping) teaspoons of the filling.
• Form triangles by folding over edges of circle and pinch to create three corners, leaving a small amount of the filling in the center uncovered.
• Bake on a sprayed cookie sheet, at 375° F, 10-15 minutes or until golden brown.

HAMANTASCHEN WITH YEAST DOUGH

Steps:

• Starter:.
• Place the milk in a large mixing bowl and mix with the water, yeast, sugar and flour to make a sloppy batter.
• Cover and allow to stand for 20- 30 minutes.
• Dough:.
• Stir the sponge and add it to the sugar, melted butter, vanilla, eggs, salt and enough flour to make a soft, kneadable dough.
• Knead for 5 to 8 minutes until smooth.
• Cover well with greased plastic wrap and let rise until doubled.
• At this stage, you can also refrigerate until the next day but allow dough to reach room temperature before proceeding.
• Divide the dough in half.
• Work, with one piece, leaving the rest of the dough covered with a tea towel.
• Roll the dough out to about 1/4 inch thick.
• Cut out 3 inch circles with a cookie cutter or glass.
• Brush the circles with egg wash.
• Put tablespoon of desired filling in each.
• Bring 3 edges together to form triangles.
• Brush the filled hamantaschen with additional egg eash and sprinkle lightly with sugar if desired.
• Repeat with remaining dough.
• 15 minutes before baking, preheat the oven to 350°F Line 1 or 2 baking trays with parchment paper.
• Place the hamantashcen on the trays.
• Cover lightly with a tea towel and let them rise 15 to 25 minute.
• Bake 18 to 20 minutes until medium golden.
• Cool on the baking sheets.