A wonderful recipe that produces excellent hamentashen and the dough is super easy to work with. You don’t even need eggs!
I suggest you double the recipe because these darlings will get devoured quickly!
The dough can be used to make butter cookies. Just roll it out to a thin layer, cut into shapes, sprinkle some sugar on top and bake in the oven. The cookies come out delicious and addictive.
100 grams butter
60 g sugar (3 Tbsp)
180 grams flour (1 cup + 4 Tbsp)
3 Tbsp cream
Any filling you like
1. Cut the butter into small cubes and transfer to the bowl of a mixer. Add the other ingredients and mix on relatively low speed until you get a coarse crumb consistency. Stop the mixer and gather the dough into a ball.
2. Roll out the dough and cut 8 cm circles with a cookie cutter or small glass. Place 1/2 tsp of whatever filling you like in the center of each circle, and close into a triangle and refrigerate for half an hour.
3. Preheat an oven to 180°C
4. Arrange the hamentashen on a baking tray lined with parchment paper. Before you put them in the oven, make sure the edges are properly closed. Bake for 15 minutes or until the edges turn golden. Let cool.
*5. Just before serving, sprinkle with icing sugar.
Good to know…
The hamentashen keep for 4-5 days in a closed container. You can freeze them. You can also use the dough to make butter cookies or flower cookies with jam.
If you want to make chocolate hamentashen, substitute 1 Tbsp flour with 1/2 Tbsp cocoa powder + 2 Tbsp sugar. Oil doesn’t work well if you want to make this dairy-free / parve. Use butter flavored margarine instead. I recommend doubling the recipe, these go fast!