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Traditional Hamantaschen Recipe for Purim - Easy Jewish Cookies - Jewish recipe
Every February or March, my kitchen becomes a hamantaschen factory. These triangle-shaped cookies are the heart of Purim celebrations, and honestly, making them has become one of my favorite annual traditions. The kids always want to help roll the dough and shape the triangles, even if they're not perfect. Hamantaschen date back centuries and represent the defeat of Haman, the villain from the Purim story. The three corners symbolize Haman's hat, though some say they represent his ears. Either way, these cookies carry deep meaning while being absolutely delicious. Traditional fillings include poppy seeds (called mohn), apricot jam, and dates, though you'll find endless variations today. What makes this recipe work so well is the balance in the dough. It's sturdy enough to hold its shape during baking but tender enough to bite through easily. I use oil instead of butter to keep them pareve, which means you can serve them after any meal. The key technique is not overfilling them and making sure to pinch those corners tight. Nothing's worse than hamantaschen that open up in the oven and lose their signature shape. These cookies are perfect for Purim parties, synagogue events, or just having around the house during the holiday. They keep well for about a week in an airtight container, and kids love helping choose different fillings for variety. I usually make a few batches with different centers so everyone gets their favorite.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Jewish
Calories: 95
Ingredients Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice freshly squeezed preferred
Fillings
  • 1 cup poppy seed filling or apricot jam
  • 1 cup date paste or chocolate chips
  • 1 large egg beaten, for egg wash

Method
 

Make the Dough
  1. In a large bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, beat eggs, then whisk in oil, vanilla, and orange juice until well combined.
  3. Pour the wet ingredients into the flour mixture and stir until a soft dough forms. Don't overmix.
  4. Wrap dough in plastic wrap and refrigerate for at least 1 hour or up to overnight.
Shape and Bake
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut into 3-inch circles using a round cookie cutter or glass.
  3. Place 1 teaspoon of filling in the center of each circle. Don't overfill or they'll open during baking.
  4. To form triangles, fold up three sides of each circle, leaving the filling visible in the center. Pinch corners firmly to seal.
  5. Place hamantaschen on prepared baking sheets, spacing them 1 inch apart.
  6. Brush tops lightly with beaten egg for a golden color.
  7. Bake for 12-15 minutes until edges are lightly golden. Don't overbake or they'll become hard.
  8. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Notes

Store in an airtight container for up to 1 week. For best results, chill the dough well before rolling. If dough becomes too soft while working, return it to the refrigerator for 15 minutes. You can freeze unbaked hamantaschen for up to 3 months.
Nutrition Facts
36 servings per recipe
Serving size 1 serving
Calories 95
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 45mg 2%
Dietary Fiber 0.5g 2%
Total Sugars 6g
Protein 2g 4%
*Percent Daily Values are based on a 2,000 calorie diet.