These Buttery Hamantaschen are a delicious way to use homemade poppyseed filling this Hanukkah. Make sure you add these rich, delicious, orange-scented cookies to your Hanukkah dessert recipes this year. The thinner you roll the dough, the more delicate and crisp your cookies will turn out.
To make these cookies, start by preparing and chilling dough for 3 hours or up to overnight. Once chilled, roll out dough until ⅛-inch thick. Cut out dough circles, gathering scraps and rolling until all the dough is used. Cover any unused circles with a lightly damp towel to prevent them from drying out while you are filling. Fill and fold the dough circles and bake in the oven.
To make the Buttery Hamantaschen, you will need the following ingredients:
Cut ¾ cups of butter into small chunks and place them in a large mixing bowl with ⅔ cup of sugar. Using an electric mixer, cream the butter and sugar together until light and fluffy.
Add 1 egg, 1 teaspoon of vanilla and 1 teaspoon of orange zest to butter and sugar. Beat again until creamy and well mixed.
Sift 2¼ cups of flour and ¼ teaspoon of salt into the bowl. Mix on low speed with the electric mixer until a crumbly dough forms.
Knead dough with your hands until a smooth dough ball forms, but do not overwork. If the dough is too dry, add water slowly, 1 teaspoon at a time, kneading and adding liquid until the dough is smooth and slightly tacky to the touch.
Shape the dough into a disk and wrap in plastic wrap. Place the dough disk in the refrigerator and leave to chill for a minimum of 3 hours.
Heat the oven to 350 °F. Lightly dust a smooth, clean surface with flour.
Use a heavy rolling pin to roll the dough disk to ¼-inch thickness. Scrape the dough up using a pastry scraper and lightly dust the surface with more flour. Flip the dough over and continue to roll out until just under ⅛-inch thick.
Use a 3-inch cookie cutter to cut out dough circles. Gather the scraps together and roll them out again. Cut more circles and repeat the process with all the scraps until all the dough is used up. You should have about 25 circles.
Place a teaspoon of homemade poppyseed filling into the center of each circle. Do not overfill or the filling might spill out when baking.
Take the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle. Repeat with the right side of the circle, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. A small triangle of filling should still be visible in the center.
Repeat with the bottom part of the circle. When you bring this flap up, make sure you tuck the left side of this new dough flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle.
Pinch each corner of the dough triangle together gently but firmly to secure the shape. Do this process for each of the dough circles.
Place the hamantaschen on a lightly greased baking sheet and bake for 15-20 minutes until golden brown.
Enjoy over the Hanukkah period.
A batch of these Buttery Hamantaschen is a perfect way to use up homemade poppy seed filling this Hanukkah. Please come back to leave a review telling me what you think if you make this!
Delicious cookies! Thanks for sharing!
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