Thursday, January 28, 2010

Hamentashen Recipe

Last year, my shul chose "Home Made" as its theme for the Mishloach Manot baskets. Several of the "known bakers" (including me) were asked to contribute their time and effort. I assume based on taste (though it could just be that I was the only one who was willing) , my assignment was hamentashen - 900 of them! And though this year's theme is "Healthy Eating", I was asked to include my hamentashen again - only this year it's 1000 of them....

Wish me luck! After the dough is made, I can produce about 60 per hour - you do the math.

Deb’s Hamentashen

1 stick margarine

½ cup sugar

2 eggs

½ teaspoon vanilla

2 cups flour

1 ½ teaspoons baking powder

½ teaspoon kosher salt

Jam or preserves

In an electric mixer, cream margarine and sugar at medium speed until well blended, about three minutes. Beat in the eggs and vanilla and continue mixing until smooth. Stir together flour, baking powder and salt. Blend into margarine mixture until fully incorporated. Refrigerate dough at least one hour or overnight.

Preheat oven to 375 degrees.

Remove dough from refrigerator and divide into three portions. Work with one portion of dough at a time leaving others in the refrigerator. Roll dough to ¼ inch thickness on a well floured board. Cut 2 to 2 ½ inch circles with a cookie cutter, biscuit cutter or glass. Place a spoonful of jam in the center of each circle and pinch up into triangles. Dough scraps can be rerolled.

Place hamentashen on cookie sheet, leaving room for expansion. Bake 10 to 12 minutes, until just turning golden.

Makes about three dozen.

1 comment:

  1. Bless you! We just baked over 700 for my shul, but I had several people helping and I am exhausted.


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