Hamantaschen Dough Recipe for Meatn3
Cookie Dough Hamantaschen
makes about 5 dozen, depending on size
1/4 lb. unsalted butter (or margarine, if parve)
1/2 c. sugar
Grate zest of 1 orange (sometimes I use a few drops of Boyajian orange oil instead)
2 c. flour (it might take a little more)
1 1/2 tsp. baking powder
1/4 tsp. salt
Fillings of choice
1 egg, beaten
Preheat oven to 375.
Beat butter and sugar until well blended. Beat in 2 eggs and orange zest, blending thoroughly. Add flour, baking powder, and salt. Blend until smooth.
Divide dough into 3 or 4 portions, flatten into a disk, wrap in plastic, and refrigerate at least 1 hour. Work with 1 section of dough at a time. Roll dough 1/4-inch thick Cut into 2 1/2-inch rounds. Place 1 heaping tsp. filling in center o each round. Fold edges of dough towards center to form a triangle. Pinch edges to seal.
Place 1/2-inch apart on greased (or parchment lined) baking sheets and brush with beaten egg. Bake 10 minutes or until golden brown.
I generally don't make my fillings from scratch. I'm a big fan of Simon Fischer Lekvar which I have to get from the MIL in FL. I love using lime curd and ginger marmalade for more non-traditional fillings. Chinese red bean paste also works very well.
I also used this dough recipe to make hamantaschen today, which I filled with chopped toasted walnuts mixed with homemade pomegranate jelly. I added ground cardamom to the dough, as I like the cardamom and orange zest combo with pomegranate. I did roll the dough considerably thinner than the 1/4" indicated by rockycat, less than 1/8". At 1/4", I'd have only got a dozen or so cookies, and I think they'd have been difficult to shape. As it was, my yield was around three dozen, using a 2 1/2" cutter. The dough was easy to work with once it sat out of the fridge for a bit, and the hamantaschen turned out very well.
re: Caitlin McGrath
Dave MP's hamantaschen look so much better than mine. :-)
Caitlin - I also roll the dough about 1/8-inch thick and I find that the recipe's stated yield has little to do with reality. I use a 2 1/4-inch cutter. So far, I've made 4 batches this year and, not counting the the dozen or so that for various reasons are ungiftable*, I got about 150. Today I'm going to try a cream cheese dough on about another 4 dozen and see how that works out. Also, I find that they take 12 minutes in my oven. Like any recipe, YMMV.
* Last night I discovered that not only does marshmallow creme expand A LOT in the oven, it doesn't really taste all that good in hamataschen.
If you do the red bean version, you can try adding matcha powder to the dough to give it a green tea effect. I don't know how much I add, I just go by color. The tea will give a slight bitterness to the dough but not enough to really cause problems. I do it pretty much because the green color is neat and people have no idea what it is. I'm a troublemaker like that.