Hamentaschen (Dairy)

1 cup butter, softened
2 cup sugar
1 tsp vanilla
3 eggs
4 cups flour
1/2 tsp salt
1/4 cup milk
miniature marshmallows
creamy peanut butter
chocolate chips

Beat butter, sugar, eggs & vanilla in a bowl. Add flour & salt; mix well. Divide dough into 2 or 3 piles and wrap in wax paper, flattened into a large pancake. Refrigerate; overnight is ok. Preheat oven to 325 degrees. Roll dough from 1 pancake on a floured board. Cut with large size of cookie cutter of rim of a glass. Fill dough. Close up 3 sides and brush top with milk. Bake 20 min. on cookie sheets sprayed with Pam.

Filling:
(Can use Prune Butter or Apricot Butter from grocery store or the cherries from canned pie filling.) Melt equal amounts of marshmellows and chocolate chips. Add creamy peanut butter and stir well. Drop onto dough to fill.

Chocolate & Nut Hamantaschen Filling (Dairy)
(Use dough recipe from recipe #1)

5 oz semisweet chocolate
3 oz unsweetened chocolate
6 TBS butter
2/3 cups flour
1 tsp baking powder
1/4 tsp salt
2 eggs
2 tsp vanilla extract
1 TBS instant coffee
3/4 cups sugar
3/4 cups chocolate chips
1/3 cup chopped pecans (optional)
1/3 cup chopped walnuts (optional)

Melt the first two chocolates together. Mix in all the other ingredients. Fold in the chocolate chips and nuts. With the extra batter, you can make yummy chocolate cookies, but these give a "brownie" like filling to the hamantashen.
praline & white chocolate filling

Just melt one package of white chocolate chips with 1 cup of chopped pecans and 1/4 stick of butter. Stir in 1 cup of rice krispies. The pecans get all toasty and the white chocolate is excellent! The rice krispies gives it crunch texture.

ProudMommy's Hamentashen Recipe
Here's my mother's world famous recipe! It's got a cookie type rather than a pastry type dough.

3 eggs
1 cup sugar
3/4 cup orange juice
1/2 cup oil
3 tsp baking powder
5 cup flour
1 TBS orange rind
12 oz pastry filling
1/2 cup raisins -- ground
1/2 tsp lemon juice
1/2 cup nuts -- chopped
1 egg -- beaten

Combine the first seven ingredients to make the dough. Refrigerate overnight. Mix the can of filling with the nuts,raisins and lemon juice. Roll out the dough, cut into circles, put a tsp of filling mix in the center of each circle and pinch into triangles. Brush with beaten egg thinned with a little water. Bake in 350 degree oven until lightly browned. Iris' 'Very Dairy' Hamentashen Dough Recipe

1/2 lb butter
2 cup flour
1/2 lb cream cheese
Powdered sugar

Have butter and cheese at room temperature. Cream butter and cheese together until light and fluffy. Stir in flour, and mix to blend. Wrap and chill dough for 3 hours. Roll on pastry cloth or board that was sprinkled with powdered sugar. Cut dough into 3 inch circles. Fill and shape, and bake on greased cookie sheet at 375 degrees for 30 minutes or until brown.

Makes 3 dozen

Yakityak's Mother-In-Law's Slightly Citrusy Hamentashen Dough Recipe

2 eggs (can reserve a little for glazing)
2/3 cup sugar
1/2 cup oil
1 tsp vanilla
1/4 cup orange juice
3 cups all-purpose flour
1-1/2 tsp baking powder

Beat the eggs until thick, then beat in the sugar, oil and seasonings. Stir in enough flour to make a rollable dough. Roll out on a floured board until 1/4 inch thick and cut into 3 inch rounds.

Place a spoonful of desired filling in the center, draw up three sides to form a triangle and pinch the edges together. Brush the tops with a little beaten egg. Bake in a moderate oven, 350 degrees F, for ~30 min.

SusannahWest's Purim Cakes (Haman Pockets)

Note from Jewish Cuisine Host: This recipe comes from a book published in 1958. We were unable to find out if the book is still under copyright. The recipe is so interesting that we decided to publish it in the archive anyway, but if it is still under copyright we sincerely apologize to the authors and publishers in advance. Copyright holders - if you wish to see this recipe removed from the archive, please email me and I will remove it promptly.
Recipe for Purim Cakes (Haman Pockets) from The Heart of the Settlement Cook Book, 1958. I've typed it verbatim, just as it appears in the cookbook:

Roll out Cholla Dough 1/4 inch thick, cut into 4-inch rounds, brush with oil,spread Poppy Seed Filling or Cheese Filling on half of each round. Fold over other half to form a three-cornered cake. Brush top with warm honey, let rise, and bake in a mderately hot oven, 400 degrees F. until golden brown.

Poppy Seed Filling for Pie or Kuchen
1 cup black poppy seed
1 cup milk
2 TBS butter
2 TBS honey or syrup
1/2 cup chopped almonds
Rind of 1/2 lemon
1 TBS chopped citron
1/4 cup seedless raisins
1/4 cup sugar
1 tart apple, grated

Grind poppy seed and boil with milk and all other ingredients but apple, until thick. If not sweet enough, add sugar. When cool, add apple or 1/4 cup currant or raspberry jelly or jam.

Cheese Filling
1 lb cottage cheese
1 egg
1 TBS sweet or sour cream, or melted butter
Salt and pepper

Mix ingredients and proceed as above. Or, if desired sweet, omit salt and pepper and cream, and add slightly beaten egg, sugar, grated rind of lemon or cinnamon.

Yosemit3's Haman's Hat Cookies (Humen Taschen)

Ingredients (30 servings)
DOUGH:

8 Egg-whites
4 Eggs
12 TBS Sugar
8 TBS Oil
4 TBS Rum
900 g Flour

FILLING:

1/2 kg Nuts, minced
1/2 kg Honey
Peeling from 1 lemon (zest)
Instructions

Mix all dough ingredients together and let them stay for half an hour. Mix filling ingredients on a pan over fire till it gets thick. Remove heat and add the lemon peeling. Thin the dough on a floured surface to a thin layer. Cut with a glass round portions from the dough, put some filling on each round and fold the dough to the traditional triangular form. Bake in a preheated oven at 180 grades Celsius for about half an hour. Optionally smear some egg-yolk on the cookies a few minutes before baking is finished to add some glaze.

Pam