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 tinned fruit filling, whole fruit preserves, chocolate chips or any type filling your family likes! Be creative with these!
If you can find it, use tinned poppy seed filling for these biscuits instead of fruit filling. You can find tinned poppy seed filling in Polish and Eastern European shops.
The reason these don't taste like a traditional Jewish bakery is the butter: a Kosher baker would use oil so that the hamentashen will be pareve. I've made these and the oil recipes; both taste great to me. However, for those of you needing a non-dairy hamentashen, go with the other hamentashen recipes. - 20 Mar 2008 (Review from Allrecipes US | Canada)
While the cookie dough is indeed delicious, this is not like the bakery hamantashen here in the Northeast. It is basically a butter cookie with jam filling. I used only 3/4 cup sugar in the recipe and it was still too sweet. I also left out some of the butter and it was still too buttery!! I will alter this recipe or find another one to fit my tastes better. If you're used to a classic New York style hamantashen from a Jewish bakery, try a different recipe. - 24 Feb 2007 (Review from Allrecipes US | Canada)
I made the dough the night before. My 10 year old rolled out the dough, used a glass to cut circles, filled with filling and pinched into triangles. It is important to put them in the freezer for at least 5 minutes before cooking them. The ones with cherry filling in my first batch came apart because I did not freeze them first. It was easy to eat them all at once! - 10 Mar 2006 (Review from Allrecipes US | Canada)