No Margarine Whole Wheat Hamantashen Recipes

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EASY HAMANTASCHEN

A favorite treat for the Purim holiday! It has always worked better for me if I cover the dough and refrigerate overnight.

Provided by Sharon

Categories     Desserts     Cookies

Time 27m

Yield 24

Number Of Ingredients 8



Easy Hamantaschen image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
  • Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 40 g, Cholesterol 23.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 55.6 mg, Sugar 15.4 g

3 eggs
1 cup granulated sugar
¾ cup vegetable oil
2 ½ teaspoons vanilla extract
½ cup orange juice
5 ½ cups all-purpose flour
1 tablespoon baking powder
1 cup fruit preserves, any flavor

HAMANTASHEN

These are the easiest hamantashen I've ever made! They are a bit sweet, roll out easily and are consumed quickly! My kids don't want to give them to their friends! Traditional fillings are prune and poppy seed. You can use any canned pie filling, whole fruit jelly, chocolate chips, or any type filling your family likes! Be creative with these- we put mini chocolate chips in the dough!

Provided by SANDI

Categories     Desserts     Cookies

Time 2h15m

Yield 36

Number Of Ingredients 8



Hamantashen image

Steps:

  • In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
  • Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 23.4 g, Cholesterol 30.7 mg, Fat 8.9 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 5.1 g, Sodium 85.7 mg, Sugar 5.9 g

1 ½ cups butter or margarine, softened
1 cup white sugar
2 eggs
6 tablespoons orange juice
1 tablespoon vanilla extract
2 teaspoons baking powder
4 ½ cups all-purpose flour
1 (12 ounce) can poppyseed filling

NO-MARGARINE, WHOLE WHEAT HAMANTASHEN

We cut out the margarine a few years back, but needed a dairy-free hamantashen recipe. This one works like a charm--dough that's easily rolled, easily folded, and doesn't unfold during baking. Fill with whatever you fancy: traditional poppyseed (mohn) filling, pie fillings (although some kinds will explode), chocolate spread, halva spread, peanut butter... For chocolate dough, replace 1/2 c of whole wheat flour with 1 c cocoa powder.

Provided by GalicioBocharit

Categories     Dessert

Time 1h15m

Yield 30 hamantashen, 10 serving(s)

Number Of Ingredients 10



No-Margarine, Whole Wheat Hamantashen image

Steps:

  • Beat sugar and oil together.
  • Add eggs and juice until fully blended.
  • In a separate bowl, mix the flour, baking powder and salt.
  • Add dries to wets and combine until smooth.
  • If the dough is too sticky, slowly add another half cup of flour.
  • The hamantashen must be rolled out on a surface dusted with flour. The first time they are rolled out, they will be a bit sticky, so dust the rolling pin with flour. By the second and third times, they will be easier to work with, and if you need more than that--they could get dry. So use your judgement regarding the amount of flour for dusting, and keep the dough covered when it's not being worked.
  • Roll the dough to a thickness of about 3 mm. Cut the hamantashen with an empty and clean metal can. If you don't have one, a cup can be used, but make sure to apply enough force in order to cut the dough.
  • Place 1 tsp of pie filling in the center of each circle, then fold as follows: roll the right side over until it covers about 1/3 of the filling, then roll the left side over until it partly overlaps the right side and 1/3 of the filling, creating a point at the top. Finally, fold the bottom up over both of these until you are left with a triangle cookie and some of the filling showing in the middle.
  • Make sure the overlapping corners stick together, so they don't unfold during baking. This dough is sticky enough that they should stay folded. if you make sure they are touching.
  • Bake for about 15 minutes on medium (175 degrees Celsius) heat, or until edges have browned slightly and the dough is no longer shiny.
  • Let the hamantashen cool for about 1 minute in the pan before trying to move them.

Nutrition Facts : Calories 467.6, Fat 13.9, SaturatedFat 2.5, Cholesterol 55.8, Sodium 399, Carbohydrate 76.8, Fiber 6.3, Sugar 22, Protein 12.8

1 cup sugar
1/3 cup oil
75 g peanut butter
3 eggs
1/2 cup orange juice
4 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
1 kg pie filling
2 cups flour, for flouring the surface and rolling pin

THE BEST EVER CHERRY HAMENTASHEN

We eat hamentashen on the holiday Purim. They are triangle shaped cookies because Haman had a triangle shaped hat. My dad owns a bakery and is a baker my whole life. He makes these hamentashen every Purim. They are my favorite. When I was in college he always mailed me a box. Now I just make them myself. Hamentashen are traditionally filled with poppyseed filling or prune filling, but my Dad makes other flavors too. Cherry is my favorite, but you can also use apricot jam or use your imagination.

Provided by Caryn Gale

Categories     Dessert

Time 1h15m

Yield 2-3 dozen, 12-18 serving(s)

Number Of Ingredients 10



The Best Ever Cherry Hamentashen image

Steps:

  • Cream margarine in mixer bowl.
  • Add sugar and beat till fluffy.
  • Beat in egg, lemon peel, and vanilla.
  • Add in flour and salt.
  • Beat in water a few drops at a time until dough starts to come away from sides of bowl.
  • Place dough in a 2-quart size bag and form into a flat disk.
  • Refrigerate for a minimum of 2-3 hours and maximum of 2-3 days.
  • Roll out dough flat about an 1/8-inch thickness on a lightly floured surface.
  • Using a round cookie cutter or the top of a cup, cut out circles.
  • Spoon 2 cherries and a little bit of filling onto the dough circles.
  • To fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand.
  • Slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle.
  • Bring all fingers (with dough) together to form a triangle and try to pinch close.
  • Repeat this process with remaining circles and dough.
  • Place on a cookie sheet lined with baking paper.
  • Sprinkle a small amount of sugar on top of each one.
  • Bake at 350°F for 12-15 minutes or just starting to turn pale golden.

3/4 cup margarine, softened (not tub margarine)
3/4 cup sugar
1 large egg
1 teaspoon grated lemon zest (I often just use a squirt of lemon juice)
1 teaspoon vanilla
1/4 teaspoon salt
1 drop water
1 (21 ounce) can cherry pie filling
sugar, for sprinkling
2 1/4 cups flour

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