One easy recipe for hamentashen uses 1 12-ounce can of poppyseed filling and a simple, sweet dough made with baking powder instead of yeast. Cut rolled, chilled dough into circles, place some filling in each circle, form the cookies, and bake them for eight to 10 minutes at 375 degrees Fahrenheit. Hamentashen with chocolate cookie dough is another easy recipe for hamentashen.
To make the dough, cream together 1 1/2 cups of butter and 1 cup of white sugar until smooth, then add 2 eggs, 6 tablespoons of orange juice, 1 tablespoon of vanilla and 2 teaspoons of baking powder. Gradually stir in 4 1/2 cups of flour, and refrigerate the dough for at least two hours.
Roll the chilled dough to 1/4-inch thickness, cut out 3-inch circles, and place the dough circles on greased cookie sheets. Spoon 1 teaspoon of poppyseed filling onto the center of each circle, and pinch the sides of each one to form a triangle. Cover as much of the filling as possible. Freeze the formed cookies on the cookie sheets before baking, if desired, to retain the shape while cooking.
To make easy chocolate hamentashen, cream together 1/2 cup margarine, 3/4 cup sugar, 1 egg and 1 teaspoon of vanilla. Mix together 1 1/2 cups of flour, 1/2 cup cocoa, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon of salt in a separate bowl. Add the dry ingredients to the butter mixture, blend briefly, and chill the dough for one hour. Use chocolate spread, marshmallow puffs, peanut butter cups, butterscotch chips or chocolate chips for filling. Prepare the cookies as above, and bake them for 15 to 17 minutes at 350 degrees Fahrenheit.