Hamentashen Cookies Israeli Recipes

EASY HAMANTASCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

HAMENTASHEN

Steps:

• In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, zest, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed. Wrap in plastic wrap, flatten into a disk and chill overnight.
• When ready to bake, preheat oven to 375 degrees F.
• Working with about one quarter of the dough at a time and leaving the remaining in the refrigerator, roll on lightly floured surface a little less than 1/4-inch thick. Cut circles (or other fun shapes) using cookie cutters 2 1/2 to 3 inches. Place a spoonful of filling in center (about 1 teaspoon per cookie) and then pinch one side up. Turn and pinch second and then third to make a triangular shape. Leave a little bit of the filling showing at the top. For non-traditional shapes, use your imagination: tubular, squares, bite-size or even some flat cookies depressed in the center with a bit of filling there.
• Place cookies on parchment paper on cookie sheet, brush with a little beaten egg for sheen and bake until nicely browned, 10 to 15 minutes.
• Keep room temp in airtight container but consume within 3 to 4 days, tops.
• Combine everything except the lemon zest and juice and the beaten egg into a saucepan and cook over moderate heat until thick, 10 to 15 minutes. Stir often. Add zest and juice. Take a bit of the filling and mix it into the beaten egg. Repeat, then mix the egg mixture into the pot of filling. Cool overnight.

HAMENTASHEN COOKIES ISRAELI RECIPE

Steps:

• Heat oven to 350.and spray a cookie sheet with pam non stick cooking spray.
• mix all the ingredients for the dough (everything except the poppy seed filling and milk) until you have a soft dough that is easy to work with.
• dilute the poppy seed filling with the milk. Mix well
• roll the dough until it is about 1/4 inch thickness.
• Using a round glass about 3" in diameter, create circles.
• In the center of each put a tspn of filling.
• fold in 3 sides and pinch dough together to create triangles.
• bake for 15-20 minutes until light golden brown.

HAMANTASHEN

Steps:

• Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
• Sift flour, baking powder and salt.
• In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
• Add egg and mix 1 minute.
• Mix in orange juice, vanilla and almond extracts.
• Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
• Divide the dough in half; it will be very sticky.
• Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
• Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
• Using a floured spatula, pick up circles and place on prepared baking sheets.
• Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
• Place 1 1/2 inches apart on baking sheets.
• Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
• Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
• Cool 5 minutes and remove to racks to finish cooling.
• May be stored, airtight, for several days.

HAMANTASCHEN

Steps:

• In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light in color and fluffy, 3 to 4 minutes. Add orange zest, orange juice, vanilla extract, and 2 eggs, one at a time, scraping down the sides of the bowl when necessary
• Sift together flour, baking powder, and salt. With the mixer on low speed, slowly add to butter mixture until just combined. Divide dough into thirds. Wrap tightly in plastic, and refrigerate for at least 1 hour.
• Heat oven to 350 degrees. Remove one-third of the dough from the refrigerator at a time. On a liberally floured surface, roll dough to a 1/8-inch thickness. With a 3-inch fluted round cutter, cut out as many circles as possible, and place on a prepared baking pan. Chill until firm, about 30 minutes.
• Meanwhile make the poppy-seed filling: Grind poppy seeds in a food processor. Place seeds in a medium saucepan. Add milk and honey. Cook over a medium-low heat until thickened, stirring occasionally, about 20 minutes. Add raisins and lemon zest. Remove from heat. Cool completely before using.
• Remove chilled circles from refrigerator. Place each filling into a medium pastry bag fitted with a coupler. Pipe 2 teaspoons of filling into the center of each circle. Whisk together remaining egg with 1 teaspoon of water. Brush edges with egg wash. Fold in sides to form a triangle. Pinch dough to enclose the filling.
• Bake the cookies in the center rack of the oven until golden, 12 to 15 minutes. Cool cookies on baking sheets for 5 minutes; then transfer to wire racks to cool completely.

LOW-FAT, DELIGHTFUL HAMANTASCHEN COOKIES

Steps:

• You really need to do this with clean bare hands (or gloves, if you prefer)--mash the butter and banana into all the dry ingredients in a large bowl until the mixture is crumblike.
• Smush in the egg yolks and yogurt. If it's very sticky, add more flour a bit at a time until it is a good, doughy texture.
• Divide it into four parts and stick them in the freezer for 20-30 minutes.
• When you take out the first part, transfer the others to the fridge.
• Roll the first part flat, but not too thin.
• Flour the rim of a drinking glass and use it to punch out circles of dough, placing them on a greased cookie sheet.
• Put a spoonful of filling in the center of each circle and squish up the edges in the shape of a triangle, leaving some of the filling exposed in the middle.
• Brush the dough with the egg whites and bake at 350º for 10-15 minutes or until golden brown.
• Repeat this process with the other three sections of dough.
• Remove from cookie sheets, let cool on a wire rack and enjoy.

GRANDMA'S HAMANTASHEN COOKIES

Steps:

• pre-heat oven to 375'F.
• cream butter and sugar.
• add eggs one at a time.
• beat well.
• add vanilla and orange juice.
• add flour and baking powder (and salt if needed).
• mix until the dough can form a ball.
• roll dough on a well floured board to about 1/8inch thick.
• cut into 3inch rounds.
• place about a teaspoon of filling in the center of each round.
• pinch dough upward in three places at the outer edge to make the traditional three-cornered hat shape.
• bake for 15-20 minutes on greased or parchment lined baking sheet until slightly golden brown.
• remove from pan and let cool on a cooling rack for at least 10minutes.