Please enter the email you’re using for this account.
Dairy
Medium
1 Hour, 30 Minutes
Diets 
Buttery dough stuffed with a cream cheese filling.
3/4 cup sugar
2/3 cup butter, at room temperature
1 egg + 1 egg yolk
1/4 cup milk
1 teaspoon Gefen Vanilla Extract
2 and 1/2 cups flour
1 teaspoon Haddar Baking Powder
1 tablespoon Gefen Cornstarch
1/2 teaspoon salt
4 ounces (whipped) cream cheese
about 1 and 1/2 cups icing sugar
1/2 teaspoon Gefen Vanilla Extract
3 tablespoons brown sugar
1/2 tablespoon Gefen Cinnamon
Cream butter and sugar until well combined. Whisk in eggs, milk and vanilla.
Combine flour, baking powder, cornstarch and salt. Mix together with wet ingredients until dough forms.
Form into a ball and cover with plastic wrap. Refrigerate for about an hour.
In the meantime, mix together ingredients for filling (easier to use the whipped cream cheese).
Preheat oven to 350 degrees Fahrenheit.
Roll out dough to a quarter-inch thick.
Combine cinnamon and brown sugar and sprinkle over dough, patting it down with your hands.
Use a two-and-a-half- to three-inch cookie cutter to cut dough into circles. Place about one teaspoon of filling in each circle, folding (or pinching) to form triangle shaped cookies.
Bake for 14–15 minutes.
For the icing on top: once hamentaschen have cooled, I took the remaining filling and mixed in a drop of cinnamon, then put it in a ziptop bag and piped it on top.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation