CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away.
Over the years 
Hamentashen are cookies filled with delightful fillings. These are delightful cookies you can fill with anything your heart desires. These triangle shaped cookies are traditionally filled with poppy seeds, prune preserves, apricot preserves. I have typically with a bunch of other ladies fill these with strawberry preserves, apricot preserves, and chocolate chips. I can honestly say out of all of the cookies in my life, I have made this particular recipe more than any other in my life.
Hamentashen
Yield: 4 1/2 dozen
4 eggs
1 cup vegetable oil
1 1/4 cups sugar
2 teaspooons vanilla
3 teaspoons baking powder
1/2 teaspoon salt
5 1/2 cups flour
Fillings of your choice : fruit preserves, chocolate, nuts
Preheat oven to 350 degrees.
Mix together the eggs, oik, sugar, and vanilla, beat until smooth and creamy. Sift together the flour, salt, and baking powder (honestly this makes all the difference in the dough). Add the dry ingredients to the sugar mixter, and blend together. This dough is a little sticky, you may need to add a bit more flour. Knead dough for about a minute before rolling out.
Roll out on a floured surface the thickness of the cookies should be about 1/4 of an inch, and using a round cookie cutter cut out circles. Place circles onto a parchment lined cookie sheet. You can fit about 12-15 cookies on each sheet. Fill with the filling of your choice. Fold into triangles, pinch together the corners. Brush the unbaked hamentashen with an egg wash which can be made using 1 egg and a tablespoon of water, beaten with a fork to combine.
Bake in a 350 degree oven for 15-20 minutes until the cookies just begin to turn golden brown.
What do you fill your hamentashen with? Better yet, do you have any cookies that you make at certain times of the year? I know for me the holidays are never complete without seven layer cookies.
Links of Interest:
Hamentashen – Wiki-Pedia
Seven Layer – “AKA” Hello Dolly Cookies
receipe vary depending on what is available when you are making it and the quality of the fruit or the seedamd the diet restrictions if the peop;e eatomgb ot there d sno wrong receipe you make to your taste what is available and the humidity and temperature you bake at.
It looks alright, but you’re missing a few key ingredients. Where is the orange & lemon zest? they’re supposed to be citrusy cookies! (trust me, I have a recipe handed down from my great great jewish grandmother!). There is supposed to be zest & juice in the dough!
I have seen some Hamentashen recipes that do include orange and lemon zest, all do not include it. Some are made with yeast and are far more bread like. I think your cookies handed down to you by your grandmother had the extra touch of citrus, but this recipe didn’t have that in there. My Russian family wouldn’t consider these real Hamentashen because they are sweet and these aren’t filled with poppy seeds or prunes. There is something fabulous about family traditions they are all wonderfully different. Why not share your recipe, I would love to try those cookies out.
Nice Hamentashen. I’m particularly fond of apricot Hamentashen — and Rugelach for that matter.
I know these! They’re Hamen Ears. I led a Beth Moore study last summer on Esther and the recipe for these cookies was in the back of the study book. I made these cookies for the ladies who attended…they were wonderful and easy to make. Telling the story behind the cookies made them even more fun to make and share. Thanks for sharing this recipe…I think I’ll make some again this spring!