Ingredients
Method
Make the Dough
- In a large bowl, whisk together flour, sugar, and salt.
- In a separate bowl, beat eggs, then whisk in oil, vanilla, and orange juice until well combined.
- Pour the wet ingredients into the flour mixture and stir until a soft dough forms. Don't overmix.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour or up to overnight.
Shape and Bake
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to 1/8-inch thickness. Cut into 3-inch circles using a round cookie cutter or glass.
- Place 1 teaspoon of filling in the center of each circle. Don't overfill or they'll open during baking.
- To form triangles, fold up three sides of each circle, leaving the filling visible in the center. Pinch corners firmly to seal.
- Place hamantaschen on prepared baking sheets, spacing them 1 inch apart.
- Brush tops lightly with beaten egg for a golden color.
- Bake for 12-15 minutes until edges are lightly golden. Don't overbake or they'll become hard.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
Store in an airtight container for up to 1 week. For best results, chill the dough well before rolling. If dough becomes too soft while working, return it to the refrigerator for 15 minutes. You can freeze unbaked hamantaschen for up to 3 months.