Hamantaschen
The best hamantaschen recipe for Purim
Ingredients
- 1 stick butter (1/2 cup aka 4 oz), room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 egg plus 1 for egg wash
- 2 tablespoons orange juice
- 2 cups all-purpose flour sifted
- ½ teaspoon baking powder (use 1 teaspoon for pouffier softer cookies)
- 1/4 teaspoon salt
- Jam or filling of your choice.
Instructions
- In a large bowl with a stand or hand mixer, blend butter and sugar until light and fluffy, about 2 minutes.
- Then add vanilla, 1 egg and orange juice and combine.
- Then add flour, baking powder and salt and mix just until combined. Dough should be slightly sticky. You can use your hands for this part!
- Form dough into a large ball, cover with plastic wrap and chill overnight or at least 2 hours.
- When you are ready to make your hamantaschen, preheat your oven to 350 degrees F and roll out the dough on a floured surface until it is about 1/4 - 1/8 inch thick. Use a 3 or 3 1/2-inch circle cookie cutter to cut circles in the dough. The top of a wine glass works too! Roll out the scraps and recut into circles.
- Then take a teaspoon of the jam and put it in the center of each circle. Don’t add any more- the filling will spread to fill the cookie, and any more would just run over the top making for ugly yet still delicious hamantaschen.
- Fold two sides together overlapping at the bottom, and then fold the top down to make a triangle. Or pinch together the sides.
- Place on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading.
- Wash with egg wash. Bake for 15 minutes or until lightly golden on the bottoms of cookies. Cool and enjoy!
Notes
Also, you will need to chill the dough overnight.
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