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Parve
Medium
1 Hour, 30 Minutes
Diets 
4 cups all-purpose, whole-wheat pastry, or Shibolim Spelt Flour (or any GF flour)
1 tablespoon Haddar Baking Powder
1/2 teaspoon salt
4 eggs
3/4 cup sugar
1 cup vegetable oil
1 tablespoon Gefen Vanilla Extract
1/4 cup orange juice
zest of 1 orange
prune butter (lekvar)
poppy seed (mohn) filling
Tuscanini Apricot or strawberry preserves; try your best for all-fruit, available at health food stores
Combine the flour, baking powder, and salt in a bowl and set aside.
Beat the eggs, sugar and oil in a food processor or with an electric mixer (or even by hand) until light and fluffy. Add the vanilla, juice and zest, and the flour mixture, mixing at low speed (in a food processor, use the pulse button and pulse only until combined) or by hand until well combined.
Let the dough chill in the refrigerator for 1 hour or up to one day.
Yields 3 dozen cookies
Preheat the oven to 350 degree Fahrenheit.
Cut out a portion of dough and roll out evenly on a very lightly floured board, an eighth-inch thin.
Cut out three-inch circles with a scalloped cookie cutter.
Place a heaping teaspoon of your favorite filling (suggestions above) in the center of each circle. Bring up the sides at three equidistant points, pinching firmly and leaving the centers exposed. Repeat with the rest of the dough and filling, using the scraps of the previous portion of cut-out dough with the next piece of dough you cut out, taking care to flour the board very lightly so the dough will not get too heavy.
Place the cookies on a cookie sheet lined with Gefen Parchment Paper, one inch apart. Bake about 20 minutes, or until lightly golden.
Store in tins, do not refrigerate.
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Hi, this is my favorite hamentash recipe! I keep going back to this one. I missed the part about not refrigerating them and I’ve been freezing them as well as putting them in the fridge and they taste great.
Is there any reason why they shouldn’t be in the fridge?
Thanks for the recipe!
Hi! We spoke to Levana, and she said, “What this part means is simply: what you are serving in the next couple days is kept at room temperature, and what you made in advance is kept in the freezer.”
Wondering Hi,
Have you tried making this recipe with spelt flour? If yes, are the results a great dough to work with, and yummy moist hamentashen? Thanks.