Classic Hamentaschen

Name: Classic Hamentaschen
Total time: 10 min
Ingredients: 2 eggs; 0.5 cup neutral oil; 0.5 cup sugar; 0.5 tsp vanilla extract; 2 cups all-purpose flour; 0.5 tsp baking powder; 0.25 tsp kosher salt; apricot filling

10m

Serves 1

facebook.com

Classic Hamentaschen

facebook.com

10m

Serves 1

Directions

1Whisk together the eggs, neutral oil, sugar, and vanilla extract in a bowl.
2Add all-purpose flour, baking powder, and kosher salt to the wet ingredients and mix until a beautiful dough forms.
3Roll out the dough on a lightly floured, clean work surface to about a quarter-inch thick.
4Use a 3-inch cookie cutter or the top of a glass to cut out circles from the dough.
5Reroll any leftover dough to make more hamentaschen.
6Place one teaspoon of your chosen filling (e.g., apricot, raspberry) in the center of each dough circle.
7Pinch the edges of each circle to form a triangle, ensuring they are well-sealed.
8Transfer the formed hamentaschen to a parchment-lined baking sheet.
9Re-pinch all the triangles to ensure they are sealed before baking.
10Bake at 350 degrees Fahrenheit for 10 to 12 minutes.
11Transfer the baked cookies to a wire rack to cool completely.

Ingredients

2 eggs
0.5 cup neutral oil
0.5 cup sugar
0.5 tsp vanilla extract
2 cups all-purpose flour
0.5 tsp baking powder
0.25 tsp kosher salt
apricot filling

Equipment

whiskbowlwork surface3-inch cookie cutterparchment paperbaking sheetwire rack

Tips

The dough needs zero refrigeration time.
Do not overfill the hamentaschen; use at most one teaspoon of filling per cookie to prevent them from opening during baking.
Pinch the edges of the triangles firmly to ensure they do not open while baking.

Classic Hamentaschen

10m

Serves 1

facebook.com

Classic Hamentaschen

facebook.com

10m

Serves 1

Directions

1Whisk together the eggs, neutral oil, sugar, and vanilla extract in a bowl.
2Add all-purpose flour, baking powder, and kosher salt to the wet ingredients and mix until a beautiful dough forms.
3Roll out the dough on a lightly floured, clean work surface to about a quarter-inch thick.
4Use a 3-inch cookie cutter or the top of a glass to cut out circles from the dough.
5Reroll any leftover dough to make more hamentaschen.
6Place one teaspoon of your chosen filling (e.g., apricot, raspberry) in the center of each dough circle.
7Pinch the edges of each circle to form a triangle, ensuring they are well-sealed.
8Transfer the formed hamentaschen to a parchment-lined baking sheet.
9Re-pinch all the triangles to ensure they are sealed before baking.
10Bake at 350 degrees Fahrenheit for 10 to 12 minutes.
11Transfer the baked cookies to a wire rack to cool completely.

Ingredients

2 eggs
0.5 cup neutral oil
0.5 cup sugar
0.5 tsp vanilla extract
2 cups all-purpose flour
0.5 tsp baking powder
0.25 tsp kosher salt
apricot filling

Equipment

whiskbowlwork surface3-inch cookie cutterparchment paperbaking sheetwire rack

Tips

The dough needs zero refrigeration time.
Do not overfill the hamentaschen; use at most one teaspoon of filling per cookie to prevent them from opening during baking.
Pinch the edges of the triangles firmly to ensure they do not open while baking.