Justin & Meredith Winokur's Kitchen Cooking Notebook

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Hamentashen Dough Sunday, March 16, 2014, 11:07 AM



Cream butter and sugar. Add eggs, one at a time until well blended. Add flavorings.

Combine dry ingredients and add to the creamed mixture. Blend well.

Chill the dough if you can. Take a quarter of the dough at a time and leave the rest in the fridge. Flour your counter and the rolling pin and even the dough if necessary. Roll out dough. Cut into circles (I use a pint glass) and add filling (see below). Fold into 3 sided cookie. I fold up two sides into a point, then pull up the third side (I use a bench scraper to get up the edges). These cookies spread a small bit so leave room.

Bake at 350 for 20 minutes. Watch and catch them when they just start to brown a bit. They are best NOT really well browned.

Suggested fillings:

Poppy seed filling (muhn) - a funny story with this. Some say this is THE traditional version because it's a pun... instead of Hamen - tashen, which means "Hamen's pockets," poppy seed or muhn in yiddish makes it Ha - mun - tashen, which means "the poppy seed pockets."

Prune filling mixed with coconut, chopped nuts, honey, and raisins) - this is the classic.

Cranberry chutney - this is a very strange cookie but it's interesting!

Any other filling will do, but it needs to be a heavy-ish filling. Best if it holds it's shape well so add coconut or nuts to other fillings to add bulk to them.

JWinokur Note 2014-03-18: Meredith and I made these on 2014-03-16 using coconut oil. See that post for more information

Original Wordpress ID and Date: 7613, 2014-03-16_110700

  1. Justin's Note: Much like Dad's biscotti, these do not agree with King Arthur's Weight Chart but do agree with others such as America's Test Kitchen. See this note. Use weight if possible. However, on 2021-02-24 we used 480 and it worked fine. 

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