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.
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.
Just wanted to post a quick comment that I am using this dough recipe tonight and I think it's great! Here's a picture of the hamantaschen so far.
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.