A traditional Jewish biscuit made by encasing a fruit filling with a citrus-infused pastry. This recipe includes how to make the fruit filling, but if you're short of time, susbtitute in jam.
These cookies turned out great!!! What is even better is that they were successfully made gluten free-not easy with most treats. I added one egg, decreased the flour by 2/3 to 3/4 cup (depending) and added 1 tsp. of xanthum gum to the dough. I kneaded thoroughly and chilled the dough overnight. Rolled the circles between two sheet or wax paper and used GF preserves as the filling. SO YUMMY!!! - 09 Mar 2010 (Review from Allrecipes US | Canada)
reduce the amount of filling by one cup, we had lots left over. a great cookie. roll out dough to be 1/8 inch rather than 1/4 inch. - 28 Feb 2010 (Review from Allrecipes US | Canada)
Really good recipe. I used canola oil and white whole wheat flour--the dough was great. For the filling I made separate batches of apricot and prune, then put them in the blender with lemon juice and sugar, (no walnuts) so I had 2 different fillings, both good. I ended up with more than twice as much filling as I needed, so I guess I'll have to make more dough and eat more hamantaschen! - 21 Mar 2011 (Review from Allrecipes US | Canada)