A favorite treat for the Purim holiday! It has always worked better for me if I cover the dough and refrigerate overnight.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.

  • Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Nutrition Facts

246.3 calories; protein 3.8g 8% DV; carbohydrates 40g 13% DV; fat 7.7g 12% DV; cholesterol 23.3mg 8% DV; sodium 55.6mg 2% DV. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/08/2003
I've always had trouble with an all-oil based dough, so I substituted a stick of butter for 1/2 cup of the oil, and beat it with the sugar before adding the eggs. Then I refrigerated the dough for a couple of hours. Two tablespoons of preserves ran out of the hamantaschen; 1 tablespoon is more than enough! Read More
(138)

Most helpful critical review

Rating: 3 stars
01/06/2014
I'm a fairly decent baker. I found this recipe to be easy but the directions were not that great. The cookie tastes yummy (got my 3 year's old approval!) but was a mess. I substituted the oil for butter, used milk instead of OJ and used 4.5 cups flour. After doing a little research, I found the key to making this: oven has to be 400 degrees to get it a little toasty, roll dough to 1/8 in and roll again to stretch it after you "cut into circles", only 1 tsp of preserves, and instead of pinching corners, fold and tuck. Unfortunately, I figured this out on my very last cookie which came out beautiful and perfect. I will be starting over and making a new batch... Read More
(12)
64 Ratings
  • 5 star values: 33
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 5
Rating: 4 stars
12/07/2003
I've always had trouble with an all-oil based dough, so I substituted a stick of butter for 1/2 cup of the oil, and beat it with the sugar before adding the eggs. Then I refrigerated the dough for a couple of hours. Two tablespoons of preserves ran out of the hamantaschen; 1 tablespoon is more than enough! Read More
(138)
Rating: 5 stars
04/23/2006
Excellent cookie. Good texture good shape hold and without a bitter after taste that many hamantaschen recipes have.I would not recommend refridgerating the dough though. Dough should be used immediately after making. If one delays some extra egg & water solution should be used to seal seams before baking as the seams will rupture and spill goo everywhere if they aren't sealed. Use good quality jam and avoid using jellies as they tend to leak more. Read More
(108)
Rating: 5 stars
03/18/2011
How to make this perfect: as another reviewer suggested, replace 1/2 c of oil with a stick of butter and whip with sugar before adding eggs. I also added a tsp of orange zest, used 4 1/2 c flour mixed with the baking powder, and held aside the 5th cup of flour to add as needed. I ended up using about 5 c total. Mix one egg with a Tbsp of milk, and using finger, moisten the outer edges of each circle before filling and pinching. I had no leaking casualties at all. I used to make these with my mother when I was little, and she was smiling from Heaven when I made this recipe. It is absolutely perfect. Read More
(99)
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Rating: 5 stars
03/27/2005
This is a very good recipe the dough was perfect. I recommend brushing them with egg just before putting them in the oven and baking them at 400 instead then they look nice and shiny and browned. I also got more like 35 cookies from the recipe. Read More
(32)
Rating: 4 stars
03/17/2011
Great! For those having issues with dough texture due to the oil, substitute butter for the oil and milk for the OJ. The oil and OJ are used to make the cookies pareve (meaning they contain no meat or dairy and can therefore be consumed with other meat and/or dairy foods according to Jewish law.) Read More
(30)
Rating: 5 stars
03/23/2008
As an incredibly inexperienced baker, I found this recipe reasonably simple and very tasty. With the first batch I made the mistake of not rolling the dough thin enough. The taste wasn't impacted, but they didn't hold their shape. The second batch turned out with a better triangle shape. When I make these again I won't add the flour all at once, seeing as I probably added another cup while I was rolling the dough. Read More
(28)
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Rating: 5 stars
10/12/2003
we used this recipe to make hamantaschen with a group of older adults...it was wonderful! easy to make rolled out well and tasted good. the favorite fillings were apricot jam and chocolate chips. Read More
(25)
Rating: 4 stars
11/18/2011
As do others here I have problems with oil-based dough. Thusly I used 1 stick of butter (chilled & cubed) and 4 oz. light cream cheese (chilled & cubed) and made in my food processor. I let the dough rest for 2 hrs. in the fridge before filling (I used seedless black raspberry preserves and orange marmalad). I baked them at 360 degrees for exactly 14 minutes. The resulting cookies tasted great if not perfectly formed (this shiksa's first attempt at making hamantaschen). Read More
(17)
Rating: 5 stars
07/15/2003
I FOLLOWED THE RECIPE TO THE LETTER AND FOUND IT TO BE A SIMPLE ONE BUT A BIT MESSY TO WORK WITH MY MIXER. THE STIFF BATTER WAS HARD TO BEAT AND KEPT CLOGGING UP THE BEATERS BUT IT WAS WORTH THE TROUBLE. THEY TURNED OUT BEAUTIFULLY AND WERE DELICIOUS! NEXT TIME I WILL ADD SOME LEMON ZEST TO THE BATTER. Read More
(16)
Rating: 3 stars
01/06/2014
I'm a fairly decent baker. I found this recipe to be easy but the directions were not that great. The cookie tastes yummy (got my 3 year's old approval!) but was a mess. I substituted the oil for butter, used milk instead of OJ and used 4.5 cups flour. After doing a little research, I found the key to making this: oven has to be 400 degrees to get it a little toasty, roll dough to 1/8 in and roll again to stretch it after you "cut into circles", only 1 tsp of preserves, and instead of pinching corners, fold and tuck. Unfortunately, I figured this out on my very last cookie which came out beautiful and perfect. I will be starting over and making a new batch... Read More
(12)