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For 6 quart Kitchen Aid:
Favorite Fillings:
Cookie sheet lined with parchment paper. Preheat Synagogue convection oven to 300°F.
In the work bowl of an electric mixer, cream the butter with the sugar. Add the eggs, vanilla extract and orange juice, beating until well mixed.
Mix the baking powder into the flour and gradually add to the creamed mixture until well combined. The dough will be fairly sticky, wrap in plastic wrap and refrigerate for 3-4 hours until well chilled.
Break off a piece and roll out on a pastry board with flour until it is 1/4" thick. Make 3-1/2" circles with a cookie cutter.
Put a scoop of filling using a 1-1/2 inch cookie scoop in the center, and pinch together to form a triangle, leave open in the middle to see filling.
Place on prepared cookie sheets and chill for 1/2 hour. Bake at 300°F, for 15-18 minutes until lightly browned. Place 3 or 4 trays of Hamantaschen in the oven at the same time. Put the timer on for 10 minutes then rotate the trays, up and down and turned around. Cool cookies thoroughly before packing. Freezes very well.
Poster's Notes:
We have found that you can only fill a mixer half full to get the best product and not have it flying on the floor.
If using unsalted butter add 1 tablespoon of salt to the recipe.
Favorite Fillings: Prune, Poppy Seed Butter, Apricot (Ovenproof) Filling, Cherry Filling, and Chocolate. All but the chocolate, purchased from Bake Mark in #10 cans = 7 pounds or the H & H product in 2 pound tubes. Two pounds of filling fills 48 Hamantaschen.
Purim 2002: All Hamantaschen cookie dough was made with margarine and pareve. Quantity of flour and sugar was measured by cups and then weighed. The weight was in excess of the MasterCook conversion so the cup measurement was used.
Other fillings except the chocolate we used were a commercial product for a Bakery supply house all certified Kosher. We just used the fruit and flavors right from the tube. The lemon was a little too loose but very flavorful so we will work with it to try to tighten a bit for next time. Cake crumbs might be a good tightener.
Posted by Barbara Wasser
Nutritional Info Per Serving (excluding unknown items): 120 Calories; 4g Fat (32% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 57mg Sodium
3/4 pound margarine OR butter
2-7/8 cups sugar
3/4 cup liquid whole eggs, fresh (1/4 cup of liquid eggs is equal to one egg)
2-7/8 teaspoons vanilla extract
1/3 cup orange juice
1-1/2 teaspoons baking powder
5-7/8 cups all-purpose flour
3/4 cup all-purpose flour for dusting board
Extra liquid whole eggs, fresh for sealing cookie
Poppy seed, Apricot, Cherry, Chocolate (click here for recipe) and Prune
This recipe was doubled and made in a 12-quart mixer and then re-scaled for a 20-quart mixer. We had them positioned side by side and just kept on preparing dough. If you have the 4-1/2 quart or 5-quart mixers just re-scale for the equipment.