Hamantaschen Dough Aka Hamantashen Oznei Haman
Delight in the timeless tradition of Purim with this easy-to-make Hamantaschen Dough, also known as Hamantashen or Oznei Haman. This buttery, tender dough serves as the perfect base for creating the classic triangular cookies filled with your favorite sweet fillings. Featuring a simple blend of pantry staples like all-purpose flour, granulated sugar, and vanilla extract, this recipe gets an optional twist of bright citrus flavor with a touch of orange zest. The dough is quick to prepare and requires just a short chill time to achieve the ideal texture for rolling and shaping. Perfect for family baking sessions or celebrating holidays, these cookies bake up golden and crisp, with a soft, melt-in-your-mouth crumb that pairs wonderfully with fruity jams, chocolate, or poppy seed filling. Whether you're crafting Purim treats or looking for a versatile cookie dough, this recipe guarantees delicious results that are as fun to make as they are to eat.
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Recipe Information
Ingredients
- 360 grams All-purpose flour
- 100 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 170 grams Unsalted butter
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Orange zest (optional)
Instructions
In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, beat the unsalted butter until creamy. Add the eggs, one at a time, mixing well after each addition.
Add the vanilla extract and orange zest (if using) to the butter mixture and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.
Divide the dough into two equal portions. Flatten each portion into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of dough to approximately 1/8-inch thickness.
Using a round cookie cutter (about 3 inches in diameter), cut out circles from the dough. Gather the scraps, re-roll, and cut more circles until all the dough is used.
Place a small teaspoon of your desired filling in the center of each circle. Fold the dough edges up to form a triangular shape, pinching the corners firmly to seal.
Arrange the shaped cookies on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 1799 mg | 78% | |
| Total Carbohydrate | 379.9 g | 138% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 101.5 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 144 mg | 11% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 574 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
