Temple Beth Am's Hamentashen Recipe

Here is the famous Temple Beth Am recipe used to make the many Hamentashen for the Mishloach Manot Bags. Give it a try and let us know how your Hamentashen turn out.


Hamentashen Recipe (Double Batch, but you can never have too many)

1½ cups sugar
1 cup margarine
2 eggs
¼ cup orange juice
2 tsp. vanilla
4 cups flour
4 tsp. baking powder

Filling: Solo Filling is what Temple Beth Am uses and it is kosher (fruit preserves or poppy seed).

Combine flour and baking powder in a bowl and set aside. Cream sugar and margarine. Add eggs, orange juice and vanilla. Mix well. Add flour/baking powder combination to sugar/margarine/eggs/OJ mixture and mix well. Cover with plastic wrap and chill overnight or 6-8 hours in the refrigerator.

Preheat oven to 350 degrees Fahrenheit. Generously flour the table and roll out dough and cut into 2½ inch circles (use a floured glass). Place a dollop of filling in middle of each circle. Shape into Hamentashen (3 points) by pinching edges together. Place on large cookie sheets lined with parchment paper with some space as they expand when baked. Bake for 16-18 minutes or until edges are golden brown.