The Best Hamantaschen Recipe Bar None Recipe
The Best Hamantaschen Recipe Bar None
My mom's recipe for hamantaschen, developed in California and then adapted by five daughters and daughters-in-law, is the best recipe any of us have ever used or eaten. It’s soft-baked, it’s incredible and best of all, it's impossible to mess up. This is one of those recipes that’s endlessly adaptable and utterly reliable. For example, some of us add a teaspoon of cinnamon for a spicy kick, and another replaces half the liquid with lemon juice for a subtly tart burst. We've added extra eggs by accident to no ill effect ,and made the cookies successfully in varying climates and elevations. No one who has ever used my mom's recipe has ever not passed it on to others, to our knowledge. We invite you to enjoy it and share it; My mom Ruth Book is famous for her hamantaschen, and now you will be too!
Ingredients:
- 4 cups sifted all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted margarine
- 1 1/2 cups sugar
- 2 eggs
- 4 teaspoons milk, rice milk or water
- 2 teaspoons vanilla
- 1 cup of your favorite filling
Preparation:
1. Preheat oven to 375 degrees F.
2. Cream together margarine and sugar, then add the eggs and vanilla.
3. In a separate bowl, mix flour, baking powder and salt.
4. Add dry ingredients to the egg mixture with the mixer on low, alternating with water or rice milk.
5. Chill the dough for 1 hour to overnight (this step can be skipped if you're in a rush, cold dough is just easier to handle), then roll out to 1/4 inch thickness, and using a water glass or round cookie cutter, cut into 2-inch rounds.
6. Fill each round with 1 heaping teaspoon of your favorite filling, and draw up sides for triangle.
7. Seal edges with cold water.
8. Bake at 375 degrees F for 12-14 minutes.
9. To keep hamantaschen soft, store in airtight containers.