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Tasty Hamantaschen

Tasty Hamantaschen

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4 cups flour
4 eggs
3/4 cup sugar
1 cup margarine, softened
1 Tbsp. Orange juice
2 tsps. Baking powder
1 tsp. Vanilla extract
Pinch of salt
1 tsp. Orange rind

FILLINGS
1 pound strawberry or apricot preserves

Preheat oven to 350°.

Grease cookie sheets.

Place all ingredients in a large mixer bowl and beat together. You may add a drop more juice or flour, depending on consistency of dough. Roll dough into a ball. Divide into four parts.

Proceed to assemble and bake according to Hamantashen illustrated.

FUN VARIATION
Put a drop of food coloring into dough, for colored hamantashen, the kids will love it!

Illustrated Guide:

1. Prepare dough of your choice. Divide into four portions

2. On a floured board roll out each portion to about 1/8-inch thick. Using a round bicuit or cookie cutter cut 3-inch circles.

3. Place 1/2 to 2/3 teaspoon of desired filling in the center of each circle.

4. To shape into triangle, lift up right and left sides, leaving the bottom down and bring both side to meet at the center above the filling.

5. Bring top flap down to the center to meet the two sides. Pinch edges together.

6. Place on grease cookie sheet 1 inch apart and bake at 350 degree preheated oven for 20 minutes.

 

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with Chabad.org's copyright policy.
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Allan Prévost, Quebec, Canada November 23, 2015

My mother used to make a filling of minced prunes, orange rind, crushed walnuts, etc. I cannot find any recipies. With this combination, and I have, unfortunately, lost the original recipe. Can anyone help? Reply

Thea Home March 7, 2015

Mine held its shape perfectly in fact my grandson was told to be careful not to touch the filling cause it was hot , Well he burned his finger and said i wont do that again . Reply

Julia via jewishcenter.info March 5, 2015

Hi, thanks for you recipe. I just tryed to make it. It's very testy, but ... For some reason all hamantaschen lost their form in the oven :( at the result I have delicious cookies with topping. Any ideas how to avoid it for the future? Thank you Reply

Thea home . March 15, 2014

I hope you do not mind but insted of a full cup of butter i used a half cup of butter and a half cup of applesauce . and instead of orange juice i used the apple juice . but i did not have anything that i could substitute for the orange rind . Thank you for this recipe . i have enjoyed making it and eating it . This allowed me to tell the story plus use your website to help my 3 year old grandson to understand . A little more about G-d . Reply

Judy NY February 22, 2013

Thanks for your response, Marlene. Yes, I mean the packaged kind because in my experience, they're always soft and slightly crumbly. The consistency I want is a bit cakey, not buttery at all; not like shortbread; not crisp in any way. We used to get them at Waldbaum's, a local Jewish-owned chain supermarket on Long Island. Do you know what I mean? Do you think this recipe fits the bill? THANKS! (and Chag Sameach) Reply

Marlene DE February 22, 2013

I have used this same recipe for many years (I got it from a neighbor), except for some reason my recipe said 4 tsps. baking powder. I will try reducing to 2 tsps. next time because this year especially a lot of them rose too much and opened up. Also, if you want to substitute with oil in this recipe, what is the correct measure? Still one cup?

Judy, this recipe does make a soft hamantash because of so many eggs, but why would you want to make homemade like the packaged kind? Do you mean like Rokeach? I find their hamantashen kind of hard and dry; these are much softer and tastier. Reply

Eliana Wissmann Alyanak São Paulo February 21, 2013

Have you encountered any diet recipe for this Purim delicatessen?
Love and thanks for your help, Eliana. Reply

lak nyc February 20, 2013

thanks for your speedy and helpful reply, Chana! very much appreciated! Reply

Mrs. Chana Benjaminson February 20, 2013

I used coconut oil and safflower oil for my hamantashen, specifically half a cup of each, they came out delicious and there is no coconut taste at all. Reply

lak nyc February 20, 2013

has anyone tried using coconut oil instead of margarine and/or whole wheat for some or all of the 'regular' flour?? I'm going to try both this year and have been wondering if any further adjustments are recommended. thanks in advance for any suggestions and Chag Samach to you all!! Reply

Judy NY February 13, 2013

I have been searching for a homemade version of hamentashen in which the dough has that soft, crumbly consistency of the packaged kind. I have tried and tried, and have never been able to replicate that unusual texture. Does anyone know what I am talking about? Have a suggestion? Thanks! Reply

Mrs. Chana Benjaminson March 7, 2012

Approx. 10 minutes, they should be lightly browned on the bottom. Reply

Barry saltcoats, scotland March 7, 2012

Can you tell me how long to leave them in the oven please?

Chag sameach!!! Reply

Chani Benjaminson, chabad.org March 15, 2011

Yes, it is 350 degrees Fahrenheit. Reply

Tamar Leah Simi, Calif. via chabadsimi.org March 14, 2011

My sisterhood used this recipe last year to make over 600(!) cookies.They tasted great and stored well. HOWEVER you must pay attention to sealing the corners-I like to dip my finger in an egg wash and touch ea. corner before sealing. This is very recommended especially if you've rolled them out w/a generous dusting of flour-the dough surfaces can't blend together if there's a film of flour between them. Also I sometimes add 2-3 tsp. of poppy seeds to the dough-it looks nice and can be used to mark a different type of cookie. Make sure your fillings are NOT squishy-a firm jam is good as are the Solo fillings or homemade paste like fillings made w/prunes or dates. MMMMmmmm hamantaschen w/ coffee for breakfast-can't wait! Reply

Marlena Krispin Oceanside, NY via chabadofoceanside.com March 11, 2011

The reason the hamantashen came flat is due to the dough not being too soft. I found out myself through trial and error. Refrigiating the dough makes it hard enough for the dough to hold together since it is too soft and by the time you make it to the oven it opens up.

A half hour to one hour should be good enough depending on your fridge. It should feel solid when you roll out the dough and make sure that you pinch the triangle almost closed since the cookie will open a bit during baking. Reply

Anonymous Hong Kong via chabadhongkong.org March 9, 2011

Not a cook but excited about upcoming Purim. I
just want to confirm, that's 350 degrees Fahrenheit, or 180 degrees Centigrade, right?
Thanks. Reply

Ruth Cincinnati, OH via chabadba.com February 25, 2010

I received this book as a gift from my cousin, the recipes almost in the entire book are fantastic!!! this is the recipe I have used and it's really great!!! Reply

Rebecca G., Oakhurst, NJ February 24, 2010

I just made a sugar-free batch of hamantashen for my family last night. I ran into the same problem of them being a little flat. After reading these comments, I realized that next time I make them , I should refrigerate the dough, which will help. The dough kept drying out as I was making them.
They came out very good. I used sugar free lemon filling and sugar free raspberry jam. I also used almond and poppyseed fillings. I made 38 and they are halfway gone, already!! Reply

Carol C. Fountain Valley, CA/USA February 22, 2010

Some margarine is made with water. Check the ingredients before baking with it. Reply