This dough is easier to work with at room temperature. If it’s too cold, it will crack when you fold up the sides.
- 1½ teaspoons baking powder
- 4 cups all-purpose flour, plus more for surface
- 1 cup (2 sticks) unsalted butter, room temperature
- 3½"-diameter cookie cutter
Whisk baking powder, salt, and 4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl until pale and fluffy, about 5 minutes. Add 2 eggs one at a time, beating to combine after each addition and scraping down sides of bowl.
Reduce speed to low and gradually add dry ingredients; mix until dough comes together. Divide dough in half and form into two ¾"-thick disks. Cover and chill at least 2 hours.
Place racks in lower and upper thirds of oven; preheat to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 30 minutes.
Roll out dough on a very lightly floured surface to about ¼" thick, dusting with flour as needed (use as little flour as possible). Cut out 3 1/2" rounds with cutter and, using an offset spatula or bench scraper, transfer to 2 parchment-lined baking sheets. Gather up scraps, reroll, and cut out additional rounds.
Lightly beat remaining egg in a small bowl to blend. Working a few at a time, brush edge of rounds with egg, then place 1 1/2 tsp. filling in center. Fold sides up to make a triangle, pinching points gently to seal and leaving about 1" surface of filling exposed.
Brush sides of folded dough with egg. Bake cookies, rotating baking sheets halfway through, until bottoms are golden brown, 18–22 minutes. Let cool on baking sheets.
Do ahead: Dough can be made 2 days ahead; keep chilled. Cookies can be made 2 days ahead; let cool and store airtight at room temperature.
Jewish Hamantaschen Cookies
This recipe for Jewish hamantaschen cookies shaped like a tri-cornered hat is representative of Haman's hat. Haman is the antagonist in the story of Queen Esther who saved her people, the Jews, from being killed by the edict of the evil Haman. The story is detailed in the bible, in the book of Esther. The word "Purim" refers to Haman having cast the pur (the lot) against the Jews to no avail. The cookies are traditionally eaten for the annual holiday of Purim, which usually falls in February or March. The holiday celebrates Jewish survival.
These flaky pastries start with a pareve margarine dough (although butter can be used for a dairy meal) and are traditionally filled with apricot, prune, or poppy seed fillings. However, these days, chocolate and other fruit fillings are popular, too. It's easy to find these fillings in the baking aisles—they're typically a canned product—although some grocery stores will sell it packaged in plastic containers, too.
You can assemble these cookies using either a hand mixer or a stand mixer fitted with the paddle attachment.
Blackberry Mojito Hamantaschen with a White Chocolate Drizzle Recipe
Bring a taste of the tropics to your Purim festivities with these blackberry mojito hamantaschen!
Almond Flour Hamantaschen Dough Recipe
- 1 Egg
- ¼ cup Greek Yogurt
- 4 T Honey
- 2 tsp Vanilla Extract
- ½ tsp Cinnamon
- ¾ tsp Salt
- 3 cups Blanched Almond Flour
- In a medium-sized bowl, beat the egg.
- Whisk in the yogurt, honey, vanilla, cinnamon, and salt until smooth.
- Add in the almond flour in three batches, whisking the first round, then using a spatula or your hand as it gets too thick. Make certain the flour is fully incorporated and the dough is smooth and homogenous.
- Wrap in plastic, then chill in the freezer for 1 hour.
- Preheat the oven to 400˚F.
- Take two pieces of wax or parchment paper and place the dough in between. Roll it out until it is 1/16’’ thick. Use a 2 ½’’ round cutter to make circles and set them aside. Push the scraps of dough together and re-roll it out so that you can cut more circles.
- Put 1 tsp of the filling in the center.
- Fold the edges into three corners, placing one side on top of the other and pressing together lightly to achieve a point.
- Bake for 20 minutes – the hamantaschen should turn sightly golden brown.
- Decorate as desired!
Blackberry Jalapeño Filling
- 4 cups Blackberries, fresh or frozen
- 3 Limes juiced
- Zest of 3 Limes
- ¾ tsp Salt
- 1 ½ Jalapeños
- In a small pot, add the blackberries, lime juice and zest, and salt and begin cooking over low heat.
- With gloves, trim off the stem of the jalapeños, cut them in half, and remove the ribs and seeds. Slice into the thinnest slices that you can, then chop into the tiniest pieces that you can. Add to the blackberries.
- Continue cooking over low heat until the blackberries break apart and the texture resembles that of a jam. Let cool, then fill the hamantaschen.
White Chocolate Drizzle
- 2/3 cup White Chocolate
- 1/8 tsp Mint Extract
- ¼ tsp Extra Virgin Olive Oil
- ¼ tsp Salt
- Melt the white chocolate in the microwave for 45-second intervals on medium power until it is liquified.
- Stir in the mint extract, olive oil, and salt.
- Drizzle over the hamantaschen as desired.
- Enjoy right away, or let the white chocolate harden before eating.
Hey, we all love Purim, but all the groggers and noisemakers can be a bit… loud. Grab a moment to relax with this Purim sensory bin. The activity takes what you love about a classic sensory bin and puts a holiday twist on it: The activities in the bin help your little ones work on their motor skills, all while learning about Purim. Check out the bin and see what you can put in it over on With Love Ima.
Hamantaschen, a three-cornered cookie stuffed with any of a variety of fillings, is a traditional sweet often served during the Jewish holiday Purim. This version of hamantaschen feature poppy seed filling if you're not a poppy seed fan, feel free to substitute apricot or the filling of your choice.
- 12 tablespoons (170g) unsalted butter or 3/4 cup (138g) butter-flavored vegetable shortening
- 2 tablespoons (28g) water (if you're using vegetable shortening)
- 3/4 cup (149g) granulated sugar
- 3/4 teaspoon salt
- 2 tablespoons grated lemon rind (lemon zest)
- 1 teaspoon vanilla extract
- 1/8 teaspoon lemon oil
- 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
- 3 tablespoons (21g) cornstarch
- 2 tablespoons (18g) Easy-Roll Dough Improver, optional
- 2 teaspoons baking powder
- 1 large egg plus 1 egg white (reserve the yolk)
- 1 cup (142g) ground poppy seeds
- 2 tablespoons (28g) butter
- 2 tablespoons (43g) honey
- 1/2 cup (64g) shredded apricots or 1/2 cup (85g) diced raisins
- 1 tablespoon grated lemon rind (lemon zest)
- 1/4 cup (50g) sugar
- 1 cup (227g) milk
- 1 large apple, peeled and grated or finely chopped
To make the cookies: In a medium-sized mixing bowl, beat together the butter or shortening, water (if you're using it), sugar, salt, and flavorings until light and fluffy.
Add the remaining ingredients and mix until a cohesive dough forms.
Divide the dough in half, wrap it well, and refrigerate it for 1 hour.
To make the filling: Place all of the ingredients in a small saucepan, and bring to a boil while stirring constantly. When the mixture thickens, remove it from the heat. Refrigerate until cold.
Preheat the oven to 375°F. Prepare several parchment-lined or greased baking sheets.
To assemble the hamantaschen: Working with one half of the dough at a time, flour it thoroughly, and roll it into a 16" x 18" rectangle approximately 1/8" to 1/4" thick.
Cut the dough into circles with a 3 1/2" round cutter. Place the circles on the prepared baking sheets, and place a rounded teaspoonful of filling in the center of each circle.
Brush the edges of the dough with the reserved egg yolk, which you've beaten with 1 tablespoon water.
Now, imagine the circle as a triangle bring three of the "sides" together to meet in the center, forming what looks like an old-fashioned tricorne hat. Pinch the edges together to seal.
Bake the hamantaschen for 12 to 14 minutes, until lightly browned on the bottom and edges. Transfer them to a wire rack to cool they'll firm up and become crisp as they cool.
Store covered at room temperature for up to 5 days, or freeze for up to a month.
- 2 sticks (1 cup)s unsalted butter (or margarine, for pareve/dairy-free cookies)
- 2 larges eggs
- 1 tablespoon vanilla extract
- 2/3 cup sugar
- 1/3 cup orange juice (pulp is fine)
- 1 tablespoon baking powder
- 3 ½ cups all-purpose flour, plus extra for rolling
- 1 pinch salt
- preserves, poppy seeds, chocolate chips, nut butters, or any preferred fillings, preferably without high fructose corn syrup, which gets too melty (we prefer Bonne Maman jams)
Cream butter and eggs using a stand mixer. Add vanilla, sugar, and orange juice until incorporated. Mix dry ingredients and slowly add them, one cup at a time, to the mixer. Use a spatula to help gather dough if needed. Once all ingredients have mixed for about 3 minutes, separate dough into 2 balls. Wrap tightly in plastic wrap and refrigerate at least 3 hours or overnight.
Position racks in the lower thirds of the oven. Preheat to 350° F. Remove 1 ball of dough from the fridge. Lightly dust flour over a clean surface. Separate the dough ball into thirds. Roll one third until about ⅛ inch thick, turning and flipping at 90 degrees every few rolls, to prevent dough from sticking and to keep the dough even.
Use a juice glass to cut circles in the dough. Lift the excess dough off and flip the circles over. Add a blueberry-sized amount of filling to the center of a circle. If the dough has dried, run a wet finger or pastry brush with water around the perimeter. Then, fold one edge inwards, slightly covering the filling, fold the next edge slightly overlapping, and then the last, creating a triangle with overlapping sides. Press down to ensure dough sticks together. Some prefer to pinch the dough upwards, which works too!
Line uncooked hamantaschen on a baking sheet, not touching. Let cool in the fridge for 10 minutes. Bake 10-12 minutes in the lower part of the oven until the corners are golden brown. Move to a cooling rack, being careful not to spill the hot filling. The first batch offers an opportunity to adjust filling ratios&mdashif filling spills out, use less. If cookies have a hollow center, try slightly more.
Repeat with remaining dough and fillings. Unrolled dough will keep in the refrigerator up to 2 days, as long as it is tightly wrapped. Unbaked hamantashen can also be frozen on a baking sheet then bagged (perfect for baking in the future or shipping frozen to loved ones).
What’s not to love about subtly sweet, crisp cookies filled with fruity jam? These cookies are so great, and deserve to be celebrated more than once a year.
Hamantaschen aren’t difficult to make, but there are a few essential tips you should keep in mind when making them.
- Take care to roll the dough to the correct thickness. If it’s too thin, the cookies will split during baking, and if it’s too thick, the cookies won’t cook evenly.
- Don’t be afraid to moisten the dough before adding the jam. I found that brushing a very small amount of the egg wash over the dough helped it stay together much better.
- It’s tempting to add as much sweet filling as possible, but add too much and it will boil over during baking.
- Be sure to pinch the corners of the cookies together very well.
- And, if you don’t have a round cookie cutter or biscuit cutter, don’t worry — you can use a drinking glass to cut the dough.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
These hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form.
- 1 cup confectioners' sugar
- 2-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for rolling the dough
- 3/4 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, cut into cubes, very cold
- 3 large egg yolks, divided
- 1-2 tablespoons ice cold water
- 3/4 cup apricot jam, best quality such as Bonne Maman
- Combine the confectioners' sugar, flour and salt in the bowl of a food processor fitted with the metal blade. Process for 10-15 seconds to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 2 of the egg yolks and pulse a few times, until the mixture is crumbly and pale yellow. Add 1 tablespoon of the water and pulse just until the dough starts to clump together. If the mixture seems dry, add the remaining tablespoon of water and pulse again. Dump the dough onto a lightly floured work surface and knead a few times into a smooth ball. Divide in half and pat into two 6-inch discs wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 375°F and set racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.
- In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside.
- Remove the dough from the refrigerator and place on a lightly floured work surface. Working with one disc of dough at a time, roll to 1/8-inch thick, turning and dusting with more flour as necessary so it doesn't stick. Using a cookie cutter or glass, cut out 3-inch circles and place about 1/2-inch apart on the prepared baking sheets. Re-roll and re-cut any excess dough. Brush the dough very lightly with the egg wash. Place a level teaspoon of apricot jam on the center of each cookie (do not overfill). Fold in the sides, slightly overlapping the filling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under -- this creates a pattern that looks pretty (but don't fuss too much over it). Pinch the corners together neatly so that they form a point. Slide the pans into the refrigerator for 20 minutes to chill.
- Bake for 12-15 minutes, turning the pans halfway through baking, until the cookies are lightly golden on top and just starting to brown in the corners. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Freezer-Friendly Instructions:The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the disks from the freezer, thaw the dough for 1 to 2 days in the fridge, and then proceed with recipe. To Freeze After Baking: Let the hamantaschen cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
- Per serving (30 servings)
- Serving size: 1 cookie
- Calories: 128
- Fat: 7g
- Saturated fat: 4g
- Carbohydrates: 16g
- Sugar: 7g
- Fiber: 0g
- Protein: 1g
- Sodium: 63mg
- Cholesterol: 35mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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For the hamantaschen
- 2 Cups all-purpose flour
- 3 Tablespoons sugar
- 2 sticks (1 cup) unsalted butter, cubed
- 8 Ounces cream cheese, cut into chunks
- 3/4 Cups apricot filling (recipe below) or jam
For the apricot filling:
- 3 Cups water
- 1/2 Cup sugar
- 1/2 Pound dried apricots
- Juice of 1 lemon
- 1 vanilla pod, split and scraped
- 1 Tablespoon almond liqueur
To make this Hamantaschen recipe, stir flour, sugar, baking powder, orange peel, and salt in large bowl.
Cut in butter until mixture resembles coarse crumbs. Add eggs and milk and mix until dough binds together.
Knead dough in bowl 5 to 8 strokes or until smooth.
Divide dough in half and wrap each piece separately in waxed paper or plastic wrap. Refrigerate 1 hour.
Preheat oven to 350° F. Grease 2 baking sheets and set aside.
Roll out 1 piece of dough on lightly floured surface 1/4-inch thickness.
Cut dough with floured 3-inch round plain cookie cutter.
Spoon 1 teaspoonful poppy filling onto center of each circle.
Bring 3 edges of circle together into middle of circle to form triangle. Pinch edges upward to make slight ridge, leaving small hole in center.
Place on prepared baking sheets about 11/2 inches apart and brush with beaten egg yolk mixture.
Repeat with remaining dough and filling. Bake 20 to 25 minutes or until golden brown.