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Earlier today I posted my Dairy Free Hamantaschen recipe. I also wanted to offer a butter-based dairy hamantaschen dough for those who prefer a more buttery flavored cookie. This dough produces a tender, sweet hamantaschen. While many who keep kosher prefer dairy-free cookies (so they can be served with a meat meal), others don’t mind adding butter to the mix. This dough provides a dairy hamantaschen option for your Purim menu.
I like this dough because it produces a rich, buttery, orange-scented cookie that is full of flavor. The dough will work with any hamantaschen filling, and it won’t open up/expand in the oven during baking, as long as you don’t overfill your cookies and your filling has the proper texture. There are a few drawbacks–it needs to be thoroughly chilled before rolling out (it’s too sticky to roll at room temperature), and it is not as flexible to work with as my dairy free dough. That is the nature of butter doughs; when cold, butter becomes stiff, which in turn makes the dough somewhat stiff and tougher to shape. That said, if you have some experience with baking and working with butter dough, this one should pose no problems for you… in fact, it’s one of the easier butter doughs that I’ve worked with. Note: if this is your first time making hamantaschen and/or butter dough, I recommend starting with my Dairy Free dough. It’s easier to work with than the buttery one, and the flavor is similar.
You can use any hamantaschen filling you like with this dough; I’ve linked to the filling recipes available on my site below. The key to a good filling is to make sure it is thick enough to prevent running, but not so thick that it bakes up dry or tough. All of these filling recipes are tasty, and they all have the proper texture for use in hamantaschen. I will update this list of fillings as I add new ones to the site.
MY OTHER RECIPESHamantaschen Fillings
Rabbi Olitzky’s Chocolate Chip Cream Cheese Filling
For my Dairy Free Hamantaschen dough, click here. To learn more about the holiday of Purim, click here.
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Buttery Hamantaschen
Ingredients
- 3/4 cup unsalted butter, room temperature
- 2/3 cup sugar
- 1 egg, room temperature
- 1 tsp vanilla
- 1 tsp grated orange zest
- 2 1/4 cups flour
- 1/4 tsp salt
- 1-5 tsp water (if needed)
You will also need
- Large mixing bowl, electric mixer, sifter, pastry scraper, rolling pin, 3-inch cookie cutter or drinking glass with 3-inch diameter rim
- Slice room temperature butter into small chunks and place in a large mixing bowl.
Add sugar to the bowl. Use an electric mixer to cream the butter and sugar together for a few minutes till light and fluffy.
Add the egg, vanilla, and orange zest to the bowl. Beat again till creamy and well mixed.
Sift flour and salt into the bowl.
Mix with the electric mixer on low speed till a crumbly dough forms.
Begin to knead dough with hands till a smooth dough ball forms. Try not to overwork the dough, only knead till the dough is the right consistency. If the crumbles are too dry to form a smooth dough, add water slowly, 1 teaspoon at a time, using your hands to knead the liquid into the dough. Knead and add liquid until the dough is smooth and slightly tacky to the touch (not sticky), with a consistency that is right for rolling out. It can easily go from the right consistency to too wet/sticky, so add water very slowly. If the dough seems too wet, knead in a little flour till it reaches the right texture.
Form the dough into a flat disk and wrap in plastic wrap. Place in the refrigerator to chill for 3 hours to overnight.
Before you begin to assemble the hamantaschen, choose and make your filling and have it on hand to work with. Preheat oven to 350 degrees F. Lightly flour a smooth, clean surface. Unwrap the dough disk and place it on the floured surface. The dough will be very firm after chilling.
Use a rolling pin to roll the dough out to 1/4 inch thick. At the beginning, it will be tough to roll out-- you may need to pound it a bit. A heavy rolling pin works best. As you roll, cracks may form on the edges of the dough. Repair any large cracks with your fingers and continue rolling.
When the dough reaches 1/4 inch thickness, scrape the dough up with a pastry scraper, lightly reflour the surface, and flip the dough over. Continue rolling the dough out very thin (less than 1/8 of an inch thick). The thinner you roll the dough, the more delicate and crisp the cookies will turn out-- just make sure that the dough is still thick enough to hold the filling and its shape! If you prefer a thicker, more doughy texture to your cookies (less delicate), keep the dough closer to 1/4 inch thick. Lightly flour the rolling pin occasionally to prevent sticking.- Use a 3-inch cookie cutter (not smaller) or the 3-inch rim of a glass to cut circles out of the dough, cutting as many as you can from the dough.
Gather the scraps and roll them out again. Cut circles. Repeat process again if needed until you've cut as many circles as you can from the dough. You should end up with around 35 circles (unless you've kept your dough on the thicker side, which will result in less cookies).- Place a teaspoon of filling (whichever filling you choose) into the center of each circle. Do not use more than a teaspoon of filling, or you run the risk of your hamantaschen opening and filling spilling out during baking. Cover unused circles with a lightly damp towel to prevent them from drying out while you are filling.
Assemble the hamantaschen in three steps. First, grasp the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle.
Grasp the right side of the circle and fold it towards the center, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. A small triangle of filling should still be visible in the center.
Grasp the bottom part of the circle and fold it upward to create a third flap and complete the triangle. When you fold this flap up, be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle. This way, each side of your triangle has a corner that folds over and a corner that folds under-- it creates a "pinwheel" effect. This method if folding is not only pretty-- it will help to keep the cookies from opening while they bake.
Pinch each corner of the triangle gently but firmly to secure the shape. If any cracks have formed at the places where the dough is creased, use the warmth of your fingers to smooth them out.
Repeat this process for the remaining circles.- When all of your hamantaschen have been filled, place them on a lightly greased baking sheet, evenly spaced.
Place them in the oven and let them bake at 350 degrees for 20-25 minutes, till the cookies are cooked through and lightly golden.- Cool the cookies on a wire rack. Store them in a tightly sealed plastic bag or Tupperware.
Hi! I am not Jewish, in fact I am Baptist. I made this recipe for my second grade Sunday school class. We were learning the story of Esther and I decided to teach them about Purim. I used orange marmalade for the filing. They tasted so good! This one is staying in my recipe collection.
Hi. I am preparing a study guide for the book of Esther, to help a group of Seventh-day Adventist youth to learn and memorize it. I want to put some recipes that are traditional at a Purim celebration in the back of the study guide. I have never celebrated Purim before, and have never had Hamantaschen. When trying to search for a good recipe, out of the many recipes on the internet, your blog caught my eye, because of the good photos of each step in the process. I tried both the dairy and non-dairy dough today, and the prune/orange filling and a mango filling, following the directions for the apricot filling, with great success. I am sure the apricots taste great, too. Since I don’t have anything to compare this recipe to, as far as other Hamantaschen cookie recipes, I will say that the non-dairy dough reminded me a bit of a fortune cookie, while the dairy version reminded me a bit of a light shortbread cookie. I enjoyed the orange zest in the cookie dough, too. May I use your recipes and pictures in my study guide? When it is finished, it will be freely downloadable at our website, and will look like the study guides for Exodus. Thanks for posting such great recipes, and excellent photos. They helped a lot! Shelley Houser
Hi Shelley! Very glad the blog and recipes were helpful. I would request that you not use the recipes/photos in your materials, as they are copyright protected. You may use the recipe (not photos) in printed materials with proper attribution/credit, if they are only for distribution within your congregation. Any online distribution is prohibited per copyright laws. Thank you for understanding.
These hamantaschen cookies came out great! I pretty much followed the recipe entirely, but I left out the salt for my low sodium diet. Didn’t matter. I only cooked for 20 minutes and that may have been more than needed in our oven. Perfect. Go-to-recipe. Thank you
Best hamantaschen I’ve ever made! Mine usually explode in the oven or end up looking terrible. This one stayed together perfectly and tasted amazing. Five stars all the way!
Bless you for posting this recipe. Worked like a charm
The dough was delicious, the corners stayed shut, and the cookies looked pretty. I will definitely use the recipe again for other sugar cookies. My only reason for giving only three stars is that the dough just didn’t taste traditional. The cookies were great, but they were just too delicate to be hamantaschen.
Hi Lydia– I’m glad they worked out for you. Sorry you feel they didn’t taste traditional. I think it all depends on what type of hamantaschen you grew up with. There is more than one way to make hamantaschen, after all… some people grew up with this kind of dough, others with a yeast dough which has a different texture.
I made these with your apricot filling and some nutella too and they were so good thank you this will be my recipes from now on
Hi Tori
Thanks for sharing this recipie. I am experienced with making dough but I guess I didn’t add enough water. I did add 2 tesp but I guess it wasn’t sticky enough. When I would roll the dough it cracked. However we still made them and as funky as they look they are delicious!!! I couldn’t form them becuase they were cracking. I am going to try again. Any tips??? I also made the Lekcar and it’s so good! Thanks Pam
Hi Pam 🙂 butter dough can be tricky. It really is a “feel” thing. Try more liquid next time. Glad you like the lekvar. Good luck!
Hi 🙂 I’ve tried the dairy recipe out, and my hamantaschen came out a bit hard. Is this normal?
Thank you in advance. X
Hi Yasmin– this means you baked them a bit too long. Try cutting the bake time by 2-3 minutes next time.
Delicious and so easy. Had some with tea. Could not resist and baked a test batch only after 15 min. in fridge. Loved them.
Third year I’ve made these. Each year they’ve been a little off as I don’t have a cup or cookie cutter quite the right size. This year I realized the Nutella lid is almost exactly 3 inches!
¡Perfecto !
Combed through a bunch of hamentaschen recipes and felt overwhelmed as I’ve never made them before. Came across this recipe, took a chance and was super happy with how they came out. The dough is easy to work with, didn’t open in the oven and tastes great! Just be sure to rest the dough when it first comes out of the fridge. I made the nut and honey filling. Added a touch of cinnamon and cardamon. Also made some with store bought strawberry jam. Next year I will definitely try the poppy seed. Highly recommend this recipe.
As I was reaching for the sugar, I paused for a second at the light brown sugar. Dough recipes always stick with white, but I’m curious what would happen if one mixed in a bit of light brown, since that flavor is so wonderful in baked goods. I was too chicken to experiment, though. Any thoughts?
My dough is not rolling and breaks apart, followed recipe. Help
Hi Jenna, sorry to hear that. Crumbling usually means that there is not enough liquid in the dough. It takes some practice to get a feel for it. As I mentioned in the blog above, I really recommend starting with the dairy free dough if you’re new to this type of baking, as it tends to be an easier dough to work with.
Had the same issue upon folding. I forgot the water, but was able to pinch them and that worked.
Hi, I just wanted to tell you I used Ener-G Egg Replacer in this recipe for my egg-allergic child and they came out great!
Great to hear that sub will work Michelle!
Well, my hamantaschen are in the oven! Hopefully they will turn out well. I only have a small convection oven, so I will bake some more tomorrow.
You weren’t kidding about the toughness of the dough out of the fridge! ? I really had to pound to get it rolled out. I tried the poppyseed mix because that’s what I’m used to. I still have quite a lot left over, which can be used tomorrow, when I’ll try the parve version. I don’t have canola oil – would olive oil do? I will, of course, go and buy some, I just don’t normally use it.
Hmm… A nice smell is coming from the oven… Thanks for the recipe!
What kind of lemon/orange zest? Can it be powdered? Or does it need to be fresh? I’ll be trying these on Monday! Can’t wait!
I use fresh zest, Rebekah. 🙂
This recipe is shockingly excellent. Shocking because I usually don’t like hamantaschen and because I have never made it before. Excellent because the cookies came out delicious! The dough was easy to work (for a butter dough), and stayed easy to work long enough to enjoy time with my 3-year-old helper. This is a winner we will be enjoying as a family for years to come.
There is no egg listed in the ingredients, which concerned me, as other Hamantaschen recipes call for egg(s). Then I got confused even more when I read this: “Add the egg, vanilla, and orange zest to the bowl. Beat again till creamy and well mixed.”
BML – not sure what you’re talking about, it’s the third ingredient listed – “1 egg, room temperature”
Can I freeze theses. I freeze all the cookies I make and never have a problem?
They should freeze fine, Susan.
Thank you for sharing this recipe! The dough was very easy to work with and baked perfectly. What a great idea to try making these with dulche de leche and apples! I didn’t have a lot of time so I used a store made dulce de leche from Trader Joe’s and added thinly sliced/diced apples mixed with cinnamon sugar. It was delicious!
Just made these with Smart Balance margarine and they came out great. Edges were a little on the crunchy side, so i would suggest limiting the cooking to really 20 minutes. Check at 15 minutes, and if you don’t like your hamantaschen crunchy, remove from the oven before the edges get too brown.
Is there no baking powder in the pastry for buttery hamantashen?
No, Betty. I found with this dough that any kind of leavening made the cookies more prone to pop open in the oven, and it didn’t affect the texture of the cookie much at all. Came to this conclusion after a lot of experimentation.
i am a very inexperienced and discouraged baker. hamantaschen is the only thing that i bake (aside from my occasional and failed attempts to make challah) and i have been using your recipe for the past few years. they come out indulging and delicious, and your directions are very easy to follow. thank you!
Hi, has anyone tried filling them with a tsp of chocolate chips? I’m wondering if this would work for a chocolate filling. Thanks!
I have filled them with peanut butter, chocolate chips, Nutella, etc. it’s all good. Just make sure the sides are secured or the filling will leak out.
My grandmother’s sister made these when we were young and I can’t wait to try them. They look easy and delish
Hi, what can I sub the orange zest for?
Lemon zest, or just omit. 🙂
My family is not Jewish but we love hamantashen which I bake occasionally ever since I got a Jewish recipe book at a local Habad’s Jewish festival. Is the singular word not “Hamantashe” since it is either a Yiddish or German word?
Happy Purim.
Good question. I have only ever heard them called “hamantaschen.” Definitely a question for a Yiddish speaker!
Hamantasche is singular. I like to make lots of hamantaschen which is the plural!!!
Thanks for clearing that up Laura! 🙂
On a similar note, I always hear then called HO-men-tash-en not HEY-men-tash-en. Perhaps so I don’t have to boo whenever someone says it. I just made these and used off the shelf preserves for the filling. It worked great. There were just a couple that ran a line out of the cookie. I suppose I could reduce the preserves a little so they have less water if it bugged me. But it doesn’t and may way is easier. Happy Purim.
hi tori!
have you ever used Earth Balance as a substitute? assuming i’d follow as though butter even though it is a non-dairy “butter”, and therefore would need the chill and the mixer, but curious if you’ve ever experimented with this before i do 🙂 thank you!!
Hi Liat! If you’re subbing Earth Balance I would suggest using the Vegan Buttery Sticks, and you might want to cut the salt to 1/8 tsp. The spread in the tub is too soft to make a nice dough. Just FYI, if you’re looking for a dairy free recipe, this one is VERY similar in terms of flavor/texture and doesn’t include any butter or margarine: https://toriavey.com/toris-kitchen/2012/03/dairy-free-hamantaschen/ I would recommend using that over subbing Earth Balance in this recipe.
I have been making these for a few years now and they are perfect every time, thank you!
Can I substitute the sugar for honey ?
I don’t recommend making any substitutions in this recipe due to the nature of the dough and shaping process, honey will make it more sticky and less easy to mold/shape.
I am not Jewish, and I am excited to make these for my beloved Jewish boyfriend this year! Dorie Greenspan has suggested rolling cookie doughs to the desired thickness before chilling (and cutting, forming and baking.) Do you think this would be appropriate for your hamantaschen dough? Thank you!
Hi Beth! If you would like to do that you certainly can, just know that at room temperature the dough can be a bit sticky and harder to manage. Chilled dough is easier to roll out, plus the longer you leave the butter dough at room temp the more the butter will melt. If you can work fast and manage the bigger swath of dough (can you find room in your fridge?) then by all means, give it a try! Dorie is a baking genius, so definitely worth listening to her tips. 🙂
Can I make the dairy free hamantaschen dough and freeze it till I need it.
Hi! I just wanted to let you know that I tried this recipe and loved it! Thank you, and special thanks for the detailed instructions; they were very helpful. (I modified the recipe slightly by omitting the orange zest and adding cinnamon – because I’m a cinnamon fanatic – but it still worked.)
I’ve tried this recipe and the cookies came out very crunchy, almost like a fortune cookie. Is this what they are supposed to be like?
Hi Nathan, they aren’t supposed to be crunchy, but they aren’t a tender cookie either – somewhere in between. If you decide to try again and are looking for a more tender result, kneed the dough less – it takes a light touch for it all to come together – and bake for slightly less time.
no they shouldnt be crunchy, This is the 4th year im using the dairy recipe and they always come out prerfect
Tori, I attempted making my first oznei haman past purim, and I used all of your recipes. Everyone were amazed at how delicious they are. The poppy seed filling came out perfectly, just like my grandmother used to make it, and she even said it came out better than hers. The buttery dough, I used a filling of dolce de leche with walnuts. Let me tell you, the mixture of the sweet dolce de leche with walnuts coupled with the citrus buttery dough was amazing.
Hi, these look amazing but I was wondering how long the cookies will least in a container after baking. Thank you!
Greetings. Your recipes are lovely, Tori.
Question: when I lived in No. VA there was a bakery called Bread & Chocolate which made the most delicious almond hammentascean but they seemed to be glazed in honey. They were addictive and the color, golden, appeared to hace a sheen. Is my memory visualizing a non- existent additional element?
That sounds so good! I’ve never seen it before, but now I want to try it!
That sounds awesome as a glazing agent. I would think if you took equal parts of honey and water mixed thoroughly then lightly brush the top edges of the pastry it would give you the golden sheen your looking for.
Hi Tori,
We made this and dairy-free hamantaschen last week for Purim. We loved them!
I made dairy-free version with kids together. It is a bit easier dough to handle, so it was
easier to make it with kids. After dairy-free hamantaschen were gone (couple of days :-). I decided to make buttery once. It is the first time that buttery dough cookie held up together for me. Great recipe. They tasted delicious. We used apricot and poppy seed fillings for those. Thanks for the recipe
Happy to hear you liked them both Sasha!
Turned out great! I made the dairy-free version last year and the buttery one this year. The latter dough was more challenging to handle but either way they were delicious! Thanks for the recipes. -Roi
Thanks to you, I had my first successful experience baking hamentaschen! I used different cream cheese dough recipes in the past and while the dough was delicious the hamentaschen never kept their shape during baking. Your dough is easy to make, easy to work with, and tasty – and the cookies stayed exactly the same shape after baking as they were before baking! I used a date filling (just dates cooked with orange juice, then pureed) and the results were delicious. Thank you for a great recipe, Tori! Hope you had a fun Purim.
I tried both the buttery and dairy free hamantaschen and found them both excellent. The dough was delicious and very easy to work with. For the first time in 40+ years ALL my hamantaschen stayed folded. I have a rolling pin with disks to help keep an even thickness (great for pie crusts). It doesn’t have a disk for 1/8″ so I tried the 1/16″. The dough worked well even at this thickness.
Fabulous Ginny! I love hearing that 🙂
I cut the recipe to 1/3 and it yielded about 20 small dough circles, which we filled with a homemade apple and berry jam. They turned out great; thank you!
Tori,
The butter recipe was excellent! You helped me by trouble-shooting. I have been too generous with my fillings and reading about adding only one teaspoon of filling kept my hamantaschen closed! This year, I used cookies and cream cookie butter, so no orange zest in the batter. They tasted like a combination of Oreos and shortbread. None were left. Additionally, instead of rolling and re-rolling the dough, the left-over bits were turned into twists and used for dipping into melted cookie butter.
Thanks so very much for the great post!
Just wanted to thank you. I live in Israel and determined this year to make my own hammentaschen. They are ubiquitous here in supermarkets but I wanted a healthier alternative. I tried your recipe and one other. The other recipe was the first I ended up shaping and baking and they were AWEFUL! I almost threw out your pre-rolled sheets out (I preroll the dough out between two sheets of parchment sheets before chilling to save my poor wrists) and I was SO thankful I didn’t because they came out beautifully – tender dough and lovely orange flavor. My favorite filling was a mix of raspberry jam and dark chocolate. Though date-spread and walnuts was also good. Thank you again for the great recipe. You saved me from giving up on these for life 🙂
Hi Tehila,
I read your recipe review, and would love to know how you made the raspberry jam and dark chocolate hamantaschen filling. It sounds delicious.
Thank you!
Lisha
Can you give the ingredients in grams?
Purim Sameach
does anyone know if i can use salted butter? i dont have unsalted at home
Yes you may, but I would omit the salt from the dough in that case.
I had some trouble with these, though they eventually turned out delicious. I had a really hard time rolling/cutting/shaping the dough. At first it was too sticky, and I couldn’t get the circles off of the counter. Then I added flour and it was too try and fell apart when folding. I made a second batch, and was only successful because I placed parchment paper below and on top of the dough as I rolled/cut the circles (to prevent sticking to counter and rolling pin). Do you have any suggestions?
Hi Jamie, did you chill the dough fully and flour the surface prior to the first roll? If you did, all I can say is that butter doughs take some experience to get right, and it may take a few tries to nail it. After chilling the dough will be quite hard, but it softens fairly quickly, so you need to work fast to prevent the sticking you experienced. And if the parchment paper workaround helped you, there is no reason you can’t use that method in the future!
The filling was excellent. However, it often shrank in volume so the hamentaschen looked only half full. Should I have chilled the cream cheese/chocolate mix before using it? My cream cheese was at room temperature.
That is strange, Richard. I’ve never had that happen with Rabbi Olitzky’s filling before. Not sure what happened!
Hi. Tory, I love this recipe. So easy, yet so delicious. It has the best recipe that I have made so far in the years I’ve been making these special cookies. I made a batch for friends yesterday and am making another batch today to take to friends tomorrow. I thought I would have enough cookies left over from the first batch but not so! They were consumed within a few minutes! I used raspberry and strawberry preserves and they were delicious. Thanks for all your delicious recipes. I enjoy your website.
This dough got kind of floppy when put in oven. The sides don’t hold up as well as my other recipe that uses half butter and half shortening and some baking powder. This recipe comes out crispy and tasty though, just not as haimish. Wonder if the shortening gives it more structure? Make sure you food over the back and pinch, had a couple where the back side fell flat. Overall good result may experiment with some shortening or more flour see if it makes a difference.
Hi Tori! I am looking forward to baking these for a school project this week. I am not a fan of orange in cookies though, would coconut or lemon extract work?
Yes Mackenzie either will work fine, or you can use lemon zest. Just make sure you pair with a filling that compliments the lemon or coconut flavor.
Thank you for posting this recipe. I had never made Hamantaschen before. The step-by-step instructions and pictures made the recipe very easy to follow – even the shaping. I tried both the dairy and the parve, and both versions gave excellent results, though I did prefer the taste of the dairy recipe better.
Hi Tori,
Thanks for posting this. I’d like to substitute maple syrup for sugar in the dough. Any recommendations on what ingredients I should reduce/increase as a result?
Thanks.
Hi Talya, sorry I have never tried this sub so wouldn’t know what to recommend. Good luck!
I’m in a Bible study group that is just finishing up a study on the book of Esther. It’s our last class tomorrow, and we thought it would be a fun treat to have some of these traditional Purim cookies. I’ve never made them before, but I was up for the challenge. They turned out great! The cookie is delicious and buttery, with just that hint of orange. And I used my homemade apricot preserves that I canned over the summer. These cookies are sure to be a hit and I’ll probably find myself making them again because they are just so good!
Great recipe! Thank you for the step-by-step instructions. Will definitely make these again
One of my dad’s favorite treats is poppy seed hamantaschen. He’s been sick and in and out of the hospital lately, so I decided I’d try my hand at making them for him. I found your recipe for the dough and the poppy seed filling, and gave it a go. He loved them!
http://i.imgur.com/15abqkm.jpg
I was surprised when my older son who lives clear across the country requested hamantaschen when I asked what I could bake and send for his 30th birthday (he loves my rugelach, but wanted something different). I had some older recipes from their days in religious school, but decided to do a new internet search. I am SO HAPPY to have found your recipe, and your site! I loved your recipe, your detailed instructions, your pictures, and did I mention I loved your recipe (haha)! I, my husband, both of my sons, and all others I have shared these delicious hamantaschen with LOVE them.
So, a couple of things – I noted someone posted that they were not fond of orange and substituted almond extract – I will have to try that at some point as that describes my husband, but everyone else loved the orange – as a matter of fact, I used a couple teaspoons of OJ instead of the water to add even more orange flavor.
I made both your apricot and prune filling – our favorite was the apricot. I had to make 4 batches of dough to use up all the filling I made (next time I’ll read your directions a little more carefully, but the more hamantaschen the merrier !)
Lastly, for my second and subsequent batches of dough, I skipped the refrigerating overnight – your dough was easy to work with immediately – I rolled out with a little dusting of flour between wax paper sheets and used a glass to cut out the circles – AND, I even experimented with replacing a slightly lesser amount of flour with 1/2 cup chopped walnuts in the dough – DELISH !
Thank you so much Tori for this delicious recipe – I think I will revisit your site often!
~ Shari
Shari I am so pleased! Great tips here too.
This was my 3rd year making this recipe! I make the dough, then have friends bring fillings and we all assemble and bake together. It’s become such a loved yearly tradition for us, and the recipe always gets rave reviews!
Great Felicia! 🙂
Best Hamentashen recipe yet. My daughter’s been nagging me since the beginning of the month of Adar… And easy if you’re lucky enough (like me) to own a Thermomix….
best recipe ever, anyone who tried mine loved them. thank you!