Hamantash

Susie Fishbein Susie Fishbein
4.2 (5 reviews)

This is an old family recipe. It is a very easy dough to make and work with. The egg glaze and cinnamon/sugar on top give the cookies a beautiful color. My mom and aunt make these in advance and freeze them. Do this at your own risk. At a group confession, every one of my cousins and siblings admitted to sneaking hamantasch and eating them frozen weeks before Purim.

2h 31m 24
Medium Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

Make the Hamantaschen

  1. Preheat oven to 350 degrees Fahrenheit. Cover two baking sheets with Gefen Parchment or foil.

  2. Either by hand or in a mixer combine the oil, egg, vanilla, water, sugar, baking powder, and flour. Knead until it forms a soft dough. Roll the dough out into a very thin layer.

  3. Dip the rim of a three- to four-inch cup or glass in flour. Use the glass like a cookie cutter to cut out circles. Re-roll the scraps of dough and reuse.

  4. In the center of each circle, drop a teaspoon of apricot butter or prune butter. Shape into a triangle by folding two sides of the circle to the center and pinch together at the corner. Fold remaining side up to the center and pinch together at the corners.

  5. Place hamantaschen one inch apart on the baking sheet. Brush with beaten egg. Sprinkle with cinnamon/sugar. Make sure corners are tightly pinched so they don’t open during baking.

  6. Bake 20 minutes. Can be made in advance and frozen.

Acknowledgment

Description:

Yields 4 dozen cookies

Description:

Reprinted from Kosher by Design by Susie Fishbein with permission from the copyright holder ArtScroll/Mesorah Publications, Ltd.

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4.2 out of 5

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6 Comments

Rebekah Woolf •

Is this recipe brand specific? My daughter and I just tried to make it and it's horrible. The dough is beyond crumbly but also super springy and impossible to roll out/shape. Even with a stand mixer it doesn't form a dough. Definitely no extra flour neede

Goldy G Kosher.com Team •
Reply to Rebekah Woolf

It shouldn't be... not sure why that happened!

Rachel Beraja Levy •

Fantastic recipe Susie!
Years ago I tried many different recipes but for some reason yours is the ONLY one that holds its shape! I’ve been doing your recipe for years now, it never fails me. I even sent it for mishloach manos, Purim doesn’t happen without your hamantashen!

Shaine Leah •

Turned out wonderful -- kept triangular shape beautifully and a nice texture to the cookie part once baked. However, the dough was incredibly bouncy/elastic and it was quite difficult to roll it out. Once cut, the dough circles would immediately shrink and I had to keep stretching it out while forming the hamantaschen shape. Is that normal, or it it something about my flour maybe? I used Bob's Red Mill AP flour. Have others had this issue?

Chay Alt •

Soft or Crunchy? Do these Hamantaschen come out soft and chewy, or more crunchy?

Malky •
Reply to Chay Alt

I made these recently. They're not chewy, the texture is more like cookies that are made with shapes, not crumbly. and they taste delish....

Malky •

hamantashen super easy and super delicious!! I put it away in the freezer well wrapped so that hopefully some will still be left over for Purim.

Chaia Frishman •
Reply to Malky

Thanks Malky!