jewish cookies hamantaschen recipe

Written ByJenny Smyth Posted on
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The Best jewish cookies hamantaschen recipe

I love making Hamantaschen, a traditional Jewish cookie, for my family and friends. These sweet pastries are filled with various ingredients like jam, chocolate, or nuts, and are a perfect treat for any occasion. I remember my grandmother used to make them for Purim, the Jewish holiday that celebrates the saving of the Jewish people from persecution.

The dough is easy to work with, and the filling can be adjusted to suit anyone’s taste. My kids love helping me in the kitchen, and they always have a blast decorating the cookies with various toppings. The best part about Hamantaschen is that they’re not only delicious but also relatively healthy, made with simple ingredients like flour, sugar, and butter.

I’ve been making this recipe for years, and it never fails to impress my family and friends. Whether you’re looking for a special treat or a fun activity to do with your kids, Hamantaschen is a great choice. I’ve included my favorite recipe below, along with some tips on how to make it extra special.

I hope you enjoy making and eating these delicious cookies as much as we do! I’ve found that using a combination of all-purpose flour and cornstarch helps to create a tender and flaky texture in the dough. This is especially important when making Hamantaschen, as it allows the filling to be visible through the dough without it becoming too soggy.

You can adjust the amount of sugar to your taste by adding more or less depending on how sweet you like your cookies.

Hamantaschen: Classic Jewish Triangle Cookies

Hamantaschen: Classic Jewish Triangle Cookies

4.5 from 760 votes

These buttery, tender cookies are a traditional Purim treat, filled with sweet poppy seed or fruit preserves. The distinctive three-cornered shape is said to represent the hat of the villain Haman.

Prep Time45 mins
Cook Time15 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 24 cookiesCuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice

For the Filling

1 1/2 cups poppy seed filling (or apricot jam, raspberry preserves, or chocolate spread)
1 egg beaten with 1 tablespoon water (for egg wash)

👨‍🍳Directions

1In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
2In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
3Add the eggs one at a time, beating well after each addition.
4Mix in the vanilla extract and lemon juice.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms.
6Do not overmix.
7Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
8Chilling is essential for easier rolling and shaping.
9Preheat your oven to 375°F (190°C).
10Line two baking sheets with parchment paper.
11On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness.
12Using a 3-inch round cookie cutter, cut out circles of dough.
13Re-roll the scraps once to cut more circles.
14Place the circles about 2 inches apart on the prepared baking sheets.
15Place about 1 teaspoon of filling in the center of each circle.
16Do not overfill, as the filling will spread during baking.
17Brush the edges of the dough circles lightly with the egg wash.
18Fold up three sides of each circle to form a triangle, pinching the corners firmly to seal.
19Leave a small opening in the center to allow steam to escape.
20The cookies should look like triangular hats.
21Bake in the preheated oven for 12 to 15 minutes, until the edges are lightly golden and the tops are set.
22The cookies will puff slightly.
23Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

🔧Equipment

Large mixing bowl
Electric mixer
Plastic wrap
Rolling pin
3-inch round cookie cutter
Baking sheets
Parchment paper
Pastry brush
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 480mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a classic flavor, use poppy seed filling. If using jam, choose a thick variety to prevent leaking. You can also add a pinch of cinnamon to the dough for extra warmth. Store baked hamantaschen in an airtight container at room temperature for up to 5 days.

Watch Video Of How Hamantaschen: Classic Jewish Triangle Cookies Works

Hamantaschen are always a good idea for any occasion whether its a family gathering or just an everyday treat theyre sure to please everyone who tries them The storage ideas above will help keep your cookies fresh for longer while reheating them will give them back some crunch if needed This recipe has been passed down through generations of my family so I know its here to stay.

❓ Frequently Asked Questions About Hamantaschen: Jewish Triangle Cookies

Yes!

You can use any type of filling you like in your Hamantaschen. Some popular options include Nutella, peanut butter, or even cream cheese.

How do I store leftover Hamantaschen?

To store leftover Hamantaschen, place them in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

Can I reheat Hamantaschen?

To reheat Hamantaschen place them on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) for about 10 minutes.

Are Hamantaschen healthy?

Hamantaschen can be relatively healthy depending on what type of filling you use but they are high in calories due to the butter so moderation is key.

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