Hamantaschen is a Jewish treat that is traditionally made for the Purim holiday. The cookie is made in the form of a triangle and filled with poppy-seeds, fruit preserves, dates, nuts, chocolate or anything that your imagination and taste buds desire.
Servings: 20 cookies
Cook Time: 12-14 minutes
Temperature: 375 degrees F.
Source: Dough adapted from King Arthur Flour
- 3/4 cup of unsalted butter softened to room temperature
- 3/4 cup of granulated sugar
- 1 scant tsp. fine Kosher salt (sea salt may also be used)
- 1 tsp. pure vanilla extract
- 2 Tbs. grated fresh orange zest (you can substitute lemon zest)(optional)
- 1/8 tsp. lemon oil (if you don’t have this, the cookies will still be delicious)(optional)
- I have also substituted 3 Tbs. orange juice instead of the lemon oil
- 3 1/2 cups of non bleached all purpose flour ( I prefer King Arthur)spooned and leveled
- 3 Tbs. cornstarch (keeps the cookie tender)
- 2 tsp. baking powder
- 1 large egg + 1 egg white (save the yolk for the egg wash)
- 2 Tbs. Easy Roll Dough Improver) (optional) I don’t usually include this, because it is not something that I have on hand, but the original recipe has it listed as an option)
- Fillings: Lots of choices here! Here are some suggestions that you might like to try.
- I prefer to use all fruit preserves: cherry, blueberry, apricot, raspberry, blackberry which go very well with the addition of the orange or lemon zest in the recipe.
- (Omit the lemon or orange zest if using savory fillings.) Poppy Seed, prune, honey-nut, date, chocolate or Nutello, pizza sauce with a bit of cheese
- Let your imagination and get creative here! 🙂
- Whisk together the four, cornstarch and baking powder. and set aside
- In a mixer, on medium speed, combine: the butter, sugar, salt, orange or lemon zest, lemon oil. and vanilla and beat until light and fluffy. This takes about 2-3 minutes. Scrap down bowl as needed.
- Add the egg and egg yolk to the mixture. Start on low speed until egg starts to combine into the dough. Mix on medium speed for about 1 minute to fully incorporate the egg into the dough. You don’t want to over mix.
- Add the remaining dry ingredients and mix on low speed until a cohesive dough forms.
- Note: The dough will appear to look dry and crumbly at first. Keep mixing on low until it comes together. It will! You may need to stop the mixer and use a spoon to scrap the flour from the bottom of the bowl to get all of the flour incorporated into the dough.
Divide the dough into 2 balls. Flatten each ball into a disc and wrap in plastic wrap. Refrigerate for an hour.
6. About 15 to 30 minutes before you want to roll the cookies dough out, take the dough discs out of the fridge and allow them to reach room temperature. The dough needs to be soft enough to roll out and not crack.
7. Pre-heat oven to 375 degrees F.
8. Roll the cookie dough out on a lightly floured surface (Do not add much flour here. The more flour you add, the denser and tougher the cookie dough becomes). Roll the dough to 1/4 inch thickness. The dough needs to be strong enough to hold the filling in. If the dough is less than 1/4 inch thick, it may not be strong enough to hold the filling during baking.
9. To assemble the Hamantaschen: Using a 3 1/2 inch circle cookie cutter or glass dipped in flour, cut out circles and place on a parchment paper lined cookie sheet. Gather the dough up and re- roll it until all of your circles are made.
10. Mix the reserved egg yolk with 1 Tbs. of water to form the egg wash. Wash the entire surface of the dough circles with the wash. This is the glue that will hold the edges together.
11. Place 1 to 2 teaspoons of filling in the middle of each circle.
12. To shape the cookie: Imagine the circle as a triangle. Bring 2 sides up to form a cone shape and pinch them together. Your cookie looks like an ice-cream cone with the pointed ends pinched together and the filling showing like a scoop of ice-cream.
13. Next, bring the top of the cone toward the bottom of the cone forming a triangle. Pinch the sides together. You now have a triangle of dough with a lovely filling peeking out.
14. Brush the outsides of the cookie with egg wash.
15. Bake at 375 F for about 12-24 minutes. Once the bottom of the cookie is lightly browned, it is done! 🙂
16. Let the cookies cool on the cookie sheet for about 2 minutes, before moving to a wire rack to finish cooling.
Note: Store covered at room temperature for up to 5 days. The cookies freeze beautifully for up to a month.
Note: Dough can be made 2 days ahead. Keep it chilled. The cookies can also be made 2 days ahead and kept in the fridge until ready to bake.
Hamantaschen Cookies from our kitchen to yours! They are delicious to eat and fun to share.