My Classic Hamantaschen are soft on the inside and crispy on the outside with a delightful sweet surprise in the middle. This recipe is no-fail and perfect for the holiday of Purim or all year-round. Enjoy!
Classic Hamantaschen
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 4 Dozen Cookies
Ingredients
- Dough:
- ½ cup vegetable shortening
- ½ cup unsalted butter
- 1¼ cups sugar
- 2 eggs
- ¼ cup orange juice
- 1 tsp orange zest
- 1½ teaspoons vanilla extract or almond extract
- ¼ teaspoon salt
- 2½ teaspoons baking powder
- 4½ cups flour
- Egg Wash:
- 1 large egg
- 1 tbsp sugar
- 2 tbsp water
Instructions
- In a large bowl, cream the shortening, butter and sugar.
- Add the eggs and blend until smooth.
- Add the orange juice, zest and desired extract.
- In a separate bowl, whisk together salt, baking powder and flour.
- Once combined, add dry mixture to wet mixture and combine to form dough.
- Wrap dough in two round disks covered in plastic wrap and chill for 30 minutes.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- While the oven is heating, make the egg wash: Combine the egg, sugar and water in a small bowl and whisk to combine thoroughly.
- Set aside. Once dough is chilled, lightly flour work surface.
- Roll out one disk of dough at a time to a thickness of ⅛ inch.
- Cut into 3-inch rounds and brush with the egg wash.
- Dough scraps can be rolled again.
- Place a teaspoonful of the desired filling in the center of each round.
- Fold over the edge of the circle in three sections to form a triangle and pinch the corners closed. Brush the exposed dough again with the egg wash.
- Transfer the triangles to the cookie sheet.
- Repeat above steps until all dough is used.
- Bake for about 20 minutes or until golden brown.
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