Baking for purim? No-Margarine Hamantaschen are a delicious way to cut out margarine from your baked goods!
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I’m going to keep today’s post short, but I really could not let a purim season pass without sharing a delicious new variety of hamantaschen. So here I am. You folks know how I always listen to you, right? You ask for something, and I try my best to deliver! And since I got like, a hundred million requests for hamantaschen dough that doesn’t have any margarine, I knew I had to come up with something.
But today’s post is kind of a two-in-one! Not only are am I sharing this new dough, but I’m also sharing a variety of filling ideas.
See, it started about a week ago when my nieces were coming over to visit. I knew they would have fun baking with me, so naturally, I decided to go seasonal with these. But just making hamantaschen is…kinda boring, so I figured – let’s go big. First, we made a bunch of different fillings together, then I rolled out dough and cut out circles. Next, my two nieces, ages (almost) 8 and (almost) 10 had a ball filling and folding and pinching. I challenged them to come up with their own combinations of the various fillings I had set out, and the ones below are some of their favorites.
I know it’s almost purim and some of you are probably super busy, but take some time out of your day to have a hamantaschen baking party with your kids – it’ll be totally worth it!
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- 1 cup oil
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 egg yolk
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1½ teaspoons vanilla extract
- 2¼ cups flour
- fillings of your choice, see blog post below
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer, beat together oil, sugar, brown sugar and eggs on high speed for about 2-3 minutes, until creamy and thickened.
- Add salt, baking powder and vanilla. Beat to combine.
- Turn mixer to low and add the flour. Stir until the flour is incorporated and the dough comes together.
- Use the dough immediately - it gets harder to work with as it sits.
- Roll out the dough to about ⅛ inch thickness on a lightly floured surface. Using a circular cookie cutter or glass (about 2 inches in diameter) cut circles of dough. Spread a scant teaspoon of the filling of your choice in the center of each circle, then bring the three sides of the circle together to form a triangle.
- Click here for more tips on shaping hamantaschen.
- Place hamantaschen on prepared baking sheet and bake at 350 for about 12 minutes. Set aside to cool before serving. (These hamantaschen will firm up as they cool.)
Sprinkle Dough: Gently knead about 1/2 cup of sprinkles into the dough until evenly distributed
Chocolate & Peanut Butter: Spread some chocolate (hazelnut) spread in the center of the dough circle. Top it with a bit of fluffernutter filling (see below). If you want to see the chocolate through (as pictured) dab a bit more chocolate spread over the fluffernutter filling.
PB&J: Spread a bit of jelly in the center of the dough round.Top it with a bit of fluffernutter filling (see below). If you want to see the chocolate through (as pictured) dab a bit more jelly over the fluffernutter filling.
Plain ‘ol Jelly: Spread a bit of jelly in the center of the dough. That’s it! You might want to learn from the mistake here and use better jelly. I used whatever I happen to have had on hand, but it melted. Many stores sell heat proof jelly – but even better quality jelly will be better.
Fluffernutter: Use the filling from these fluffernutter hamantachen. (You can use that dough or this one.)
Confetti Cheesecake: Grind about 20 vanilla sandwich (oreo style) cookies in a food processor until fine crumbs are formed. Add 4 oz (half a package) of cream cheese (brick style) and process until it forms a dough. Add about 1/3 cup sprinkles and knead them in gently.
Chocolate Chip Cookie Dough: This one is super simple actually. Simply prepare a batch of my no-margarine chocolate chip cookies. Use a bit for filling, then bake the rest as directed in the recipe. Two delicious cookies in one – it’s a win-win!
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Thanks for stopping by, and come back soon. – Miriam
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