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Basic Hamantaschen Dough
Basic Hamantaschen Dough Eileen Goltz | Pareve or Dairy
2 hours, 45 minutes 30 minutes
2 hours
15 minutes

  • 1 cup of sugar
  • 2 cups butter or margarine
  • 2 teaspoons of vanilla
  • ⅛ teaspoon of salt
  • 3 eggs
  • 6 cups of flour

  1. In a large mixing bowl, cream together the sugar and the butter. Beat in vanilla and salt.
  2. Add eggs one at the time. Gradually blend in flour.
  3. Chill dough in refrigerator for 2 hours or until firm enough to roll and handle.
  4. Preheat oven to 375°F.
  5. Roll out pieces of dough to 1/4 -inch thickness.
  6. Cut out rounds with a 4-inch cookie cutter.
  7. Place a teaspoon of filling in the center of each round.
  8. Gather the edges of the dough around the filling and pinch at 3 points to secure seams firmly.
  9. Bake for 15 to 18 minutes.
  10. Cool on wire racks.

When the hamentashen come out from the oven, the dough will be slightly soft, but it will firm as it cools.

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