- Chill dough before rolling out – it helps you avoid adding too much flour
- Sprinkle flour from up high when rolling the dough out – this avoids clumps of flour on your cookies
- Roll dough between two pieces of parchment paper – this method uses less flour, allows you to turn the dough and roll in every direction, enables you to flip the packet over and lift up the bottom parchment and sprinkle a little flour on the bottom, and results in easier cleanup
- Do not roll over the edge of the dough – rolling until just before the edge ensures that the circles are even and there isn’t an edge that is too thin
- Do not overfill the center – this avoids oozing which is less attractive that when the filling stays inside. Use ¾ to 1 teaspoon filling maximum depending on the size.
- Pinch the corners tightly – and then pinch a second time after you have filled up a cookie sheet and are ready to bake them
- Use light colored cookie sheets – so the cookies won’t over bake too quickly
- Bake until the cookies are just starting to brown – reduce baking time by 2 minutes, check them and add more time if needed. The cookies harden after they come out of the oven so they can be a little soft on top when you take them out.
You can find an entire chapter of hammantaschen recipes in The Holiday Kosher Baker cookbook.
Brand new Pumpkin Hammantaschen Recipe can be found in my new book, The Healthy Jewish Kitchen (Sterling 2017)