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Ultimate Cherry Hamantaschen Recipe: A Purim Favorite

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Ingredients

Adjust Servings:
3/4 cup margarine, softened (not tub margarine)
3/4 cup sugar
1 large egg
1 teaspoon grated lemon zest (i often just use a squirt of lemon juice)
1 teaspoon vanilla
1/4 teaspoon salt
1 drop water
1 (21 ounce) can cherry pie filling
sugar, for sprinkling
2 1/4 cups flour

Nutritional information

248.6
Calories
57 g
Calories From Fat
6.3 g
Total Fat
1.4 g
Saturated Fat
15.5 mg
Cholesterol
130.5 mg
Sodium
44.4 g
Carbs
0.9 g
Dietary Fiber
12.6 g
Sugars
3.2 g
Protein
69 g
Serving Size

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Ultimate Cherry Hamantaschen Recipe: A Purim Favorite

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    OH MY Gosh! Love Love Love this recipe. I'm so proud of myself. Recipe wasn't hard and the cookies look so beautiful. used raspberry filling. This recipe is a keeper for sure!

    • 95 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    The Best Ever Cherry Hamentashen,We eat hamentashen on the holiday Purim. They are triangle shaped cookies because Haman had a triangle shaped hat. My dad owns a bakery and is a baker my whole life. He makes these hamentashen every Purim. They are my favorite. When I was in college he always mailed me a box. Now I just make them myself. Hamentashen are traditionally filled with poppyseed filling or prune filling, but my Dad makes other flavors too. Cherry is my favorite, but you can also use apricot jam or use your imagination.,OH MY Gosh! Love Love Love this recipe. I’m so proud of myself. Recipe wasn’t hard and the cookies look so beautiful. used raspberry filling. This recipe is a keeper for sure!,I loved this recipe! The batch didn’t even make it beyond my husband and I because they were simply too scrumptious! I chose to do half of the cookies with strawberry filling and the remaining half with cherry filling. I snuck a few itsy bitsy chocolate morsels into a few just to see how they turned out and it was amazing! The dough was a wee bit sticky but with a little added water, it came together nicely. I chose to keep the cookies in the fridge as I made the rest of the dough because room temperature was not ideal for the sitting dough. The dough had the most amazing flavor and they all turned out unbelievably well! I will be making them again tomorrow evening. PS: It’s wonderful to see another great rendition of such a wholesome Jewish dish 🙂 la-Chaim


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    Steps

    1
    Done

    Cream Margarine in Mixer Bowl.

    2
    Done

    Add Sugar and Beat Till Fluffy.

    3
    Done

    Beat in Egg, Lemon Peel, and Vanilla.

    4
    Done

    Add in Flour and Salt.

    5
    Done

    Beat in Water a Few Drops at a Time Until Dough Starts to Come Away from Sides of Bowl.

    6
    Done

    Place Dough in a 2-Quart Size Bag and Form Into a Flat Disk.

    7
    Done

    Refrigerate For a Minimum of 2-3 Hours and Maximum of 2-3 Days.

    8
    Done

    Roll Out Dough Flat About an 1/8-Inch Thickness on a Lightly Floured Surface.

    9
    Done

    Using a Round Cookie Cutter or the Top of a Cup, Cut Out Circles.

    10
    Done

    Spoon 2 Cherries and a Little Bit of Filling Onto the Dough Circles.

    Avatar Of Michael Nguyen

    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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