Ingredients
3/4 cup butter, room temperature
2/3 cup sugar
1 egg, room temperature
1 tsp vanilla
1 tsp grated orange zest
2 1/4 cups flour
1/4 tsp salt
1-5 tsp water (if needed)
You will also need
Large mixing bowl, electric mixer, sifter, pastry scraper, rolling pin, 3-inch cookie cutter or drinking glass with 3-inch diameter rim
Servings: About 35 hamantaschen
Kosher Key: Dairy
3/4 cup butter, room temperature
2/3 cup sugar
1 egg, room temperature
1 tsp vanilla
1 tsp grated orange zest
2 1/4 cups flour
1/4 tsp salt
1-5 tsp water (if needed)
You will also need
Large mixing bowl, electric mixer, sifter, pastry scraper, rolling pin, 3-inch cookie cutter or drinking glass with 3-inch diameter rim
Servings: About 35 hamantaschen
Kosher Key: Dairy
1) Find a great dough recipe.
Often, the problems people have with baking hamantaschen can be traced
to an inferior dough. Here are two foolproof, tasty dough recipes that I
highly recommend. They are easy to handle and shape, and they provide
great results when baked:
2) Roll your dough out to 1/8 inch thick (or less). You want your dough to be as thin as possible, while still being thick enough to maintain the cookie’s structure. 1/8 inch seems to be the magic number; sometimes I roll mine out even thinner than that. For a more doughy texture you can roll it thicker, but remember– the thicker the dough is, the harder it will be to handle and shape. Thick dough is also more prone to opening/spreading in the oven.
2) Roll your dough out to 1/8 inch thick (or less). You want your dough to be as thin as possible, while still being thick enough to maintain the cookie’s structure. 1/8 inch seems to be the magic number; sometimes I roll mine out even thinner than that. For a more doughy texture you can roll it thicker, but remember– the thicker the dough is, the harder it will be to handle and shape. Thick dough is also more prone to opening/spreading in the oven.
