Best Hamantaschen Recipe

Confession: I do not love Hamantaschen. Most varieties are dry, crumbly and tasteless. But a few years ago I had a friend’s recipe and so now I have amended my original opinion and I can say: I only like Rachel’s Hamantachen!

Rachel and her mom graciously shared their Hamantaschen recipe with us so that we can all say buh-bye to dry Hamantaschen forever.

Don’t forget our expert tips on hamantaschen that won’t leak – read the ONE HAMANTASCHEN TRICK you need. 

Ingredients

  • ½ cup butter (or margarine)
  • ¾ cup granulated sugar
  • 1 egg
  • 1 Tbsp milk (or other non-dairy milk)
  • 1 tsp vanilla extract
  • 1 tsp grated lemon zest (optional)
  • 1 1/3 cups all-purpose flour plus more flour for rolling
  • ¼ tsp baking powder
  • ¼ tsp salt

Directions

  1. Beat the butter and sugar together until smooth.
  2. Add egg, milk, vanilla and lemon zest until mixed thoroughly.
  3. Sift together the flour, baking powder and salt.
  4. Add dry mixture to wet mixture until incorporated. Note: if the dough is too soft, increase flour amount by a few Tbsp at a time until firmer.
  5. Form dough into a disk and cover with plastic wrap. Chill dough for at least 1 hour or up to 24 hours.
  6. Dust surface with flour to keep from sticking. Roll the dough to about ¼ inch thick.
  7. Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in flour before each cut. 
  8. Fill each round with 1/2 tsp of your favorite filling, and using your favorite method, pinch corners together tightly.
  9. Pop into the fridge for 10 minutes, or freezer for 5 minutes, to ensure hamantaschen hold their shape.
  10. Bake at 400° for about 7-9 minutes. 

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