The Best Ever Cherry Hamentashen

Recipe by Caryn Gale
READY IN: 1hr 15mins
SERVES: 12-18
YIELD: 2-3 dozen




  • Cream margarine in mixer bowl.
  • Add sugar and beat till fluffy.
  • Beat in egg, lemon peel, and vanilla.
  • Add in flour and salt.
  • Beat in water a few drops at a time until dough starts to come away from sides of bowl.
  • Place dough in a 2-quart size bag and form into a flat disk.
  • Refrigerate for a minimum of 2-3 hours and maximum of 2-3 days.
  • Roll out dough flat about an 1/8-inch thickness on a lightly floured surface.
  • Using a round cookie cutter or the top of a cup, cut out circles.
  • Spoon 2 cherries and a little bit of filling onto the dough circles.
  • To fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand.
  • Slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle.
  • Bring all fingers (with dough) together to form a triangle and try to pinch close.
  • Repeat this process with remaining circles and dough.
  • Place on a cookie sheet lined with baking paper.
  • Sprinkle a small amount of sugar on top of each one.
  • Bake at 350°F for 12-15 minutes or just starting to turn pale golden.