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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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Discussion (38)
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?
Allan
Prévost, Quebec, Canada
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 .
Thea
Home
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
Julia
jewishcenter.info
March 15, 2014
changed the recipe .
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 .
Thea
home .
February 22, 2013
Soft like the packaged kind
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)
Judy
NY
February 22, 2013
How much oil to substitute?
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.
Marlene
DE
February 21, 2013
Diet Hamantashen
Have you encountered any diet recipe for this Purim delicatessen?
Love and thanks for your help, Eliana.
Eliana Wissmann Alyanak
São Paulo
February 20, 2013
hamentaschen reply
thanks for your speedy and helpful reply, Chana! very much appreciated!
lak
nyc
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.
Mrs. Chana Benjaminson
mychabad.org
February 20, 2013
hamentaschen
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!!
lak
nyc