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Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews' deliverance from the detested Haman. Make sure the cookie dough is well chilled before you roll it out so it won't stick to your rolling pin or counter and tear.

Source: Martha Stewart Living, April 1999
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Ingredients

Directions

Variations

You can substitute apricot preserves for the poppy-seed filling.

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  • ali.kessler@verizon.net
    18 MAR, 2017
    Wonderful cookies, nice recipe!
    Reply
  • esgeness21
    18 MAR, 2014
    Also, the recipe says it makes 60 cookies but when I did it, it came out to 36.
    Reply
  • esgeness21
    18 MAR, 2014
    I didn't make the filling, just the dough. It came out really well. Not too cakey like some other recipes I've used.
    Reply
  • Sonia M
    16 MAR, 2014
    Ew, not so tasty. The poppy seed filling in particular tasted all musty and I followed the directions very closely. Not the way the hamentaschen from the bakery taste. The dough was just ok, maybe a little dry.
    Reply
  • Sharon240
    19 MAR, 2011
    My husband and I got creative with our hamentashen this year. We used a simple sugar cookie recipe and filled them with crushed peanut butter cups, heath bar, fruit jellies, brownie batter, and chocolate cream. I then dipped them in melted chocolate and added pink sprinkles to the white chocolate ones.
    Reply
  • hledvina
    19 MAR, 2011
    Made these this afternoon and they were terrific! The only thing we would change is to roll them a little thicker than 1/8" because they were difficult to squeeze into hat form. Its so worth it to make the poppy seed filling- its terrific!
    Reply
  • gilbe026
    19 MAR, 2011
    The dried fruit filling made with pitted prunes, dried apricots, and raisins, jam, and sugar is the more traditional filling and is delicious ; My family loves hamantaschen but only with the dried fruit filling
    Reply
  • cola717
    19 MAR, 2011
    The dough sounds really good, but I would make a totally different filling.
    Reply
  • hjtd
    15 MAR, 2008
    what happened to original recipe?
    Reply

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