1/3 Photos of Hamantashen
Susiecat too's Note:
These are the traditional triangular filled cookies eaten for the Jewish holiday of Purim. They are shaped like the 3-cornered hat worn by the bad guy in the story, Haman. The Purim story is from the biblical Book of Esther. OK -- history aside, these are yummy cookies! I tried 5 different recipes for hamantashen this year, and this was by far my favorite. This recipe is ever-so-slightly altered from the original, which is by Flo Braker, pastry goddess. Edited to add: the traditional fillings are spiced prune (lekvar), poppyseed, and apricot. My kids' favorites are cherry and chocolate. Do whatever makes you happy!
My Private Note
Units: US | Metric
- 3 cups all-purpose flour (I used Ultragrain, which is a whole wheat with the texture of white)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 lb butter or 1/4 lb margarine
- 1 cup sugar
- 1 large egg
- 1/2 cup orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 12 ounces pie filling, of your choice (canned or homemade)
- 1Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
- 2Sift flour, baking powder and salt.
- 3In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
- 4Add egg and mix 1 minute.
- 5Mix in orange juice, vanilla and almond extracts.
- 6Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
- 7Divide the dough in half; it will be very sticky.
- 8Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
- 9Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
- 10Using a floured spatula, pick up circles and place on prepared baking sheets.
- 11Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
- 12Place 1 1/2 inches apart on baking sheets.
- 13Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
- 14Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
- 15Cool 5 minutes and remove to racks to finish cooling.
- 16May be stored, airtight, for several days.
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Nutritional Facts for Hamantashen
Serving Size: 1 (49 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 172.8
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 3.3 g
- Cholesterol 25.3 mg
- Sodium 145.6 mg
- Total Carbohydrate 27.9 g
- Dietary Fiber 0.5 g
- Sugars 11.8 g
- Protein 2.6 g
The following items or measurements are not included: