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Manischewitz Hamantaschen

Amy Kritzer
Manischewitz Hamantaschen! Now I want all my cookies to be boozy. Get on that, Oreo!
5 from 1 vote
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Purim
Servings 15 -20


  • For hamantaschen:
  • ¾ cup granulated sugar
  • 1 stick (1/2 cup aka 4 oz), room temperature
  • 1 egg plus 1 for egg wash
  • Zest from 1 orange
  • 2 tablespoons Manischewitz
  • 2 cups all-purpose flour sifted
  • ½ teaspoon baking powder (use 1 teaspoon for pouffier softer cookies)
  • ½ teaspoon salt
  • For filling:
  • cup Manischewitz
  • 6 oz cream cheese, at room temperature
  • cups powdered sugar


  • In a large bowl with a hand or stand mixer, blend together sugar and butter together until light and fluffy, about 3 minutes. Then add in 1 egg, orange zest and Manischewitz and combine. Then add in flour, baking powder and salt. Combine with hands or spoon until the ingredients are just combined and the dough is a uniform color. Dough will be slightly sticky.
  • Cover the dough with plastic wrap and chill it in the refrigerator overnight. You can also freeze it at this point for future use for up to 2 months.
  • To make filling, pour 1.5 cups Manischewitz in a small saucepan and simmer over medium high heat until it reduces down to about 3 tablespoons, about 10 minutes. Let cool, syrup will thicken as it cools.
  • When ready to bake, preheat oven to 350 degrees F.
  • In a medium bowl, mix together cream cheese, powdered sugar and 1 tablespoon Manischewitz syrup with a hand mixer or spoon until combined. The filling should be thick. If it is dry, add a little more syrup.
  • Roll out dough to about 1/4 - 1/8 inch thin on a very lightly floured surface and cut into circles using a 3 or 3 1/2-inch cookie cutter. Add a heaping teaspoon of the filling to the center of each hamantaschen. Fold in 3 corners to form a triangle and overlap the edges to seal. Don’t overstuff, or your hamantaschen may leak.
  • Place hamantaschen on a parchment lined cookie sheet and freeze for 30 minutes to help seal the cookie so it won’t leak. Whisk the remaining egg with a tablespoon of water and brush over hamantaschen.
  • Bake 12-15 minutes until lightly browned on the bottom. Cool, and drizzle with remaining Manischewitz syrup.


Also, you will need to chill the dough overnight.
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