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Basic Hamantaschen Dough II
Basic Hamantaschen Dough II Eileen Goltz | Pareve or Dairy

Cook Time:
15 to 18 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 until firm enough to roll and handle.
  4. Roll out pieces of dough to 1/4 -inch thickness. Cut rounds with a 4-inch cookie cutter.
  5. Place a teaspoon of filling in the center of each round. Gather the edges of the dough around the filling and pinch at 3 points to secure seams firmly.
  6. Bake in a preheated 375°F oven for 15-18 minutes.
  7. 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.