Hamentashen are traditional Jewish filled triangle cookies. Now you can make these at home!
Author: Eva Bakes
1/3cupmargarinesoftened (I used unsalted butter)
2-3TablespoonswaterI used 3 TBSP
Various fillingsI used strawberry jam, fig jam and Nutella
Preheat the oven to 350 degrees F.
Line two baking pans with parchment paper or a silicone mat.
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, gently mix the sugar, flour, baking powder and salt.
Cut the the margarine (or butter) into the bowl and beat until the mixture is a bit crumbly and resembles coarse crumbs.
Add the egg and water and mix until the dough sticks together in a ball.
Generously flour a flat working surface.
Pinch off a piece of dough and roll it between your hands into a 1 and 1/2 inch ball.
Gently dust some extra flour onto the ball and roll it flat to a circular shape to about 1/8 inch thickness. Alternately, you can roll out the dough and use the bottom of a glass or a cookie cutter to form circles.
Take about a teaspoon of filling and place it in the middle of your circle.
Fold up three edges and pinch together to make a triangle.
Place the Hamentashen on the prepared baking sheets and bake for 20 minutes (I only baked for 10 minutes so they wouldn't burn). Let them cool for at least 10 minutes before eating.