- ¾ cup Unsalted butterroom temperature
- ⅔ cup Sugar
- 1 Large eggsroom temperature
- 1 tsp vanilla Vanilla
- 1 tsp Orange zestgrated
- 2¼ cups All-purpose flour
- ¼ tsp Salt
- 1-5 tsp Waterif needed
- 2 cups Homemade Poppyseed (Mohn) Filling
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:
Steps to make Buttery Hamantaschen
Cream butter and sugar
Add egg, vanilla, and orange zest
Add flour and salt
Chill in refrigerator
Preheat oven and prepare work surface
Roll out dough
Cut out dough circles
Fold two sides of the hamantaschen
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.
Pinch dough corners