Hamantashen cookie

my feeble attempt at hamantashen
So tonight I wanted to bring homemade hamantashen cookies to our Torah/Shabbat group. For some reason I did not want to make the ones I always make, instead opting for a new recipe. I guess I was hoping for an easier recipe. I went with this one - (See link below) Unfortunately the jam, baked out of the cookie part - I should of made them bigger and thinner. I couldn't find my biscuit cutter, so I had to use a glass. It wasn't very big. They taste alright - but they are not presentable enough to bring. Some burnt on the bottom. I also used the Smuckers apricot spreadable fruit. Maybe not thick enough like jam. I love when they are made with poppy seeds.


  • 3 cup  flour
  • 3 teaspoons baking powder
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3/4 cup butter, room temperature
  • 3 eggs
  • your choice of filling (jam, jelly, preserves, chocolate chips, nuts). The recipe also included directions for a prune filling: blend raw prunes in a food processor, adding the juice and rind of one lemon and 1/2 C honey for every pound of prunes used.
They look better here - still not taking them
  1. Sift together flour, baking powder, sugar, and salt.
  2. Mix in butter and eggs.
  3. Roll out dough and form hamantashen (I've got step by step visuals on this below).
  4. Bake on a well-greased cookie sheet or on parchment paper for 12-15 minutes at 400 F.

Read more: http://www.cupcakeproject.com/2009/03/hamantashen-recipe-tips-to-make-perfect.html#ixzz1oflx3qQM