Hamantaschen
These classic hamantaschen are triangular cookies with a traditional poppy seed centre. The dough is simple to prepare, requiring basic pantry staples. After rolling and cutting, each circle is filled and folded into its distinctive three-cornered shape before baking. The result is a batch of 36 golden brown, delicious cookies perfect for a dessert or lunchbox treat. You can easily adapt the filling to suit your preference.
Ingredients
- 2 cups all-purpose flour, or more as needed
- 0.5 cup white sugar
- 2 teaspoons baking powder
- 0.5 cup margarine, softened
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 0.33333334326744 cup poppy seed filling, or as needed
Method
- Set your oven to 350 degrees F (175 degrees C). Prepare two baking sheets by greasing them.
- Combine the flour, sugar, and baking powder in a large mixing bowl. Use two knives or a pastry blender to cut the softened margarine into the dry ingredients. Stir in the beaten eggs and vanilla extract, mixing thoroughly until a smooth dough forms. Should the dough feel sticky, incorporate a little extra flour.
- On a surface dusted with flour, roll the dough out to a thickness of about 1/4-inch. Dip the rim of a glass into flour, then press it into the dough to create circular cut-outs.
- Spoon approximately 1/2 teaspoon of the poppy seed filling onto the middle of each dough circle. Lift three sides of the circle up and pinch them firmly together to create a sealed triangular shape. Arrange the formed cookies on your prepared baking sheets.
- Place the baking sheets in your preheated oven and bake the cookies for about 25 minutes, or until they turn a golden brown colour.
Nutrition (per serving)
Calories72 kcal
Fat3 g
Sugars3 g
Protein1 g
Sodium62 mg
Recipe details
CategoryDessert
Cuisineamerican
Authorilana
