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This hamentaschen recipe is perfect for celebrating Purim. You can use any filling of your choice: fruit jam, spreads, or preserves.


Recipe Summary

20 mins
40 mins
2 hrs 10 mins
1 hr 10 mins
30 cookies


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Cookie Dough:


Instructions Checklist
  • Sift together all-purpose flour, baking powder, and salt in a bowl. Set aside.

  • Beat eggs with an electric mixer in a second bowl until smooth. Set aside.

  • Mix sugar, vegetable oil, orange and lemon zests and juices, and vanilla extract in a third bowl. Add to beaten eggs; mix well. Add the flour mixture and beat until the dough starts to pull away from the sides of the bowl and forms a ball.

  • Place dough onto a floured work surface and knead until it no longer sticks to your fingers. Shape into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.

  • Whisk egg, cream, and water together to make glaze.

  • Divide chilled dough into 4 sections. Roll out dough on floured work surface with a floured rolling pin until it is about 1/8-inch thick. Use a cookie cutter or jar lid to cut out circles about 4 inches in diameter.

  • Place 1 teaspoon of apricot jam in the center of a dough circle. Pinch 2 sides together to create 2 sides of a triangle. Use some of the egg glaze as 'glue' if needed. Fold the bottom of the circle up to form the third side of the 'hat,' leaving a little of the filling visible in the center. Repeat with remaining dough circles and filling.

  • Place cookies on the prepared cookie sheets. Brush tops with egg glaze mixture using a pastry brush. Sprinkle with sugar.

  • Bake in the preheated oven until light golden brown, about 18 minutes. Cool for 10 minutes before transferring to a cooling rack with a spatula.

Cook's Notes:

You can also use non-dairy creamer for a parve version of this recipe.

Because cutting circles leaves marginal dough, you may need to gather the scraps and roll them again to yield more cookies.

Nutrition Facts

153 calories; protein 2.6g; carbohydrates 26g; fat 4.6g; cholesterol 22.5mg; sodium 83.3mg. Full Nutrition