A Jewish staple at Purim, these biscuits are good any time.
This is a great hamantashen recipe! I suggest rolling out the dough very thin, as they expand when they bake. Also, leave only a very small opening when pinching them closed because they open as they bake. I didn't do this for the first few and they came out almost flat (still yummy though). - 03 Apr 2007 (Review from Allrecipes US | Canada)
The taste of the dough is great. I cooled it in the frige for about an hour. I followed the instructions and used 1 tablespoon preserves: apricot for some, strawberry for others. The first batch came out awful because 1 tablespoon of preserves is too much, it boiled and ran out. I tried different amounts and settled on 1/4 to 1/2 teaspoon. the kids in my daughter's class loved them and asked for seconds. I will make these again and again with my kids. - 24 Mar 2007 (Review from Allrecipes US | Canada)
I have tried many recipes for this cookie. This is the best I have had. I recommend making them 2-3 days before serving. I made them with poppy seed filling. Everyone loved them. Sharon - 22 Mar 2000 (Review from Allrecipes US | Canada)