Hamantaschen

Tamara Friedman Tamara Friedman
4.9 (29 reviews)

This is my favorite hamantaschen recipe. The dough is so easy to prepare, and it calls for oil instead of margarine. These are a soft hamantaschen, but they do not open when baking. Use whatever you enjoy for the filling, whether it’s a traditional filling, or something more trendy. (Get all your hamentaschen fillings inspiration here.) I recommend chocolate chips for kids, as it’s easy for them to handle, and not too messy. Here I used a parve nougat filling, such as Delinut, and some Lotus cookie butter. I used the smallest oxo cookie scoop, filled halfway, to fill the humantashens. Make sure to pinch them well! Dipping them in melted chocolate and decorating the hamantaschen with sprinkles or nuts really adds a wow factor, with very little effort!

20
Medium Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat

Directions

Make the Hamantaschen

  1. Beat eggs and sugar until creamy. Add oil and beat. Add water and extracts. Add baking powder. Gradually add flour until the dough comes together and becomes a good dough consistency.

  2. Cover and refrigerate for an hour.

  3. Roll out dough to a quarter inch thickness, and using a cup or round cookie cutter, cut out round circles.

  4. Fill with favorite filling. Pinch each circle into a hamantashen shape.

  5. Bake at 350 degrees for approximately 17 minutes (until bottom is golden).

  6. To decorate, melt chocolate over a double boiler (you can boil a pot or water and place a bowl or chocolate over, stirring once it starts to melt). Dip corners of each hamantashen into the chocolate, and decorate with a variety of sprinkles, or nuts. Place on Gefen Parchment Paper to allow chocolate to set.

Notes:

These freeze very well.

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fun stuff hamantaschen hamantashen hamentaschen hamentashen jewish foods no margarine purim traditional traditional Jewish food
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What Cooks Are Saying

4.9 out of 5

29 global ratings

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20 Comments

Miriam Gassman •

I just made this recipe and love how simple it is, as well as how easy it is to cut the recipe (I was able to easily cut it in thirds-just enough for my husband and I!). Thank you!

Rochel •

can this recipe be doubled?

Raquel Malul Kosher.com Team •
Reply to Rochel

I wouldn't recommend doubling this recipe, since it calls for 5 cups. However, you could make 2 bowls of it.

Hadassa •

These came out delicious!! Definitely a go-to recipe.

S. N. •

I forgot the water when I was slowly adding flour so I added water slowly and it worked. This is such an easy dough to make, its soft and holds it shape nicely. I used less then 3/4 cup oil and its still alittle bit oily so I recommend using not as much. I also put it in the fridge overnight and let it get to room temperature before rolling it.

Miriam G •

wow, these were amazing!! tastes like storebought! I especially loved that the dough did not call for margarine, came together easily by hand and was so easy to work with. A real winner!