2¼ cups flour (310g)
1 tsp baking powder (4g)
2 large eggs
⅔ cup sugar (120g)
¼ cup canola oil
¾ tsp vanilla
This hamentaschen dough produces a cookie with just enough crispness! It’s become our favorite, and we’ve tried a lot of recipes over the years. Our favorite fillings are the very traditional Poppy Seed Filling and Prune Filling, but you can be creative.
Mix together in a bowl
- 2¼ cups flour (310g)
- 1 tsp baking powder (4g)
- ¼ tsp salt
In the bowl of a mixer (or large bowl, by hand) beat
- 2 large eggs
Add and mix completely
- ⅔ cup sugar (120g)
- ¼ cup canola oil
- ¾ tsp vanilla
Add the dry ingredients and mix just until a uniform dough forms. If the dough doesn’t hold together, sprinkle a bit of water in and continue to mix; if it seems to wet, work in a bit of extra flour.
You can use the dough right away but I often make all the fillings and dough the day before and refrigerate them. The baking happens the next day with the help of some friends.
To make the hamentaschen, preheat the oven to 325º F. Roll the dough to the desired thickness. Under ⅛-inch gives crisp, thin cookies, but you can make them up to ¼-inch thick. Place the filling,wet 3 places where you’ll form corners with a bit of water and form the triangles. This dough has a bit more leavening than some of the other doughs I have tried: if you don’t seal the corners they will pop open! Place the cookies on an oiled sheet pan, leaving a bit of space between them.
Make an egg glaze by beating together
- 1 egg
- 2 tsp water
When the cookies are ready to go in the oven, brush them with the glaze and bake for about 18-20 minutes. The timing will vary according to your oven, the thickness of the dough and how dark you like the dough to get.
Remove from oven and let cool on sheet for a couple minutes before transfering to racks to complete cooling. These will get soft if you put them in a closed container so we leave them on the counter for a day or two. They don’t last much longer than that at our house unless I make a huge batch, in which case I have frozen them successfully.
Adapted from a recipe by Torey Avey.