I found dough recipe in one of the popular american magazines and decided to use it for hamantashen. It turned out very well.








  • alla4you


  • 1 cup butter

  • 3 oz cream cheese

  • 1 cup sugar

  • 1 tsp vanilla extract

  • 2 Tbsp cornstarch

  • 2½ cup all-purpose flour

  • 1 tsp lemon extract

  1. In a very large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in the 1 teaspoon lemon peel, the vanilla, and lemon extract until combined

  2. Beat in cornstarch. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.

  3. Preheat oven to 375 F. On a lightly floured surface, roll out one of the dough portions to an 1/8-inch thickness. Using a round 2-1/2-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on an ungreased cookie sheet.

  4. Mix poppyseed filling with bread crumbs and mix well. Spoon 1/2 teaspoon of the poppyseed mixture onto the center of each round and shape the hamantashen

  5. Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portions. If desired, sprinkle cookies with additional lemon peel before serving.

  6. Picture @




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