The Best Ever Cherry Hamentashen

From: Maeven6

On Mar 23, 2008

I used butter and doubled the recipe. They were wonderfully soft and tender. Easy to roll and kept their shape well. We made poppyseed and rasberry and I have photos of the kids making them to post. Thank you for helping our holiday along!

From: Chef #462152

On Mar 8, 2007

These really are the best. I used cherry confiture, fig jam and raspberry jam and they were great. The fig and raspberry jam bubbled a lot and settled some but still great. I sent everyone this recipe and they all loved it. I didn't have the patience to put the dough in the fridge which meant that I had to use a baking spatula to separate them from the counter which worked great. I also used half whole wheat and they tasted great.

From: Ducky

On Mar 4, 2004

Nice, easy and tasty recipe. And they look wonderful with the bright cherry filling. I wasn't sure how big to make these so I used a water glass. They were not big enough to get in any filling and close the tops so I just turned up the sides and pinched the corners to make triangles. However, on some of them, the sides fell during cooking so they aren't the best-looking hamentashen. Still taste fine though. Next time, I will make them bigger. I did get about 3 dozen from the recipe. I also needed to periodically refrigerate the dough as it would get too warm and sticky to work with. I will be making these next year with DS. Thanks for the recipe.

From: scancan

On Feb 28, 2008

The best cookie hamentashen ever! I filled mine with apricot preserves and these cookies stayed closed unlike so many other recipes that I've tried where they open up mid-baking and the jam spills out. Delicious! I also put some flour on my hands prior to shaping and didn't bother with the glass at all which worked out great; I had no trouble with a sticky dough at all.