Ingredients for Hamantashen
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- Almond Extract
- Pie Filling
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How to Make Hamantashen
- Preheat oven to 350°F (175°C). Place rack in the upper third of the oven. Line baking sheets with parchment paper or grease them.
- Sift together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy (about 2 minutes) using an electric mixer.
- Beat in 1 large egg for 1 minute.
- Stir in 2 tablespoons orange juice, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 15 minutes (or until firm enough to roll out).
- Divide the dough in half. Keep one half covered and refrigerated while working with the other.
- Place one portion of dough between two sheets of floured wax paper and roll it out to ⅛ inch thickness.
- Use a 3-inch cookie cutter or biscuit cutter to cut out circles.
- Carefully transfer the circles to the prepared baking sheets using a floured spatula, spacing them about 1 ½ inches apart.
- Spoon 1 ½ teaspoons of your chosen filling into the center of each circle.
- Bring three edges of the dough together to form a triangle, leaving a small opening in the center to show the filling.
- Bake for 15-18 minutes, or until the bottoms are golden brown. If baking multiple sheets, rotate them after 7 minutes.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store airtight for several days.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
47g
Fat
16g
Carbs
9g
