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READY IN 30 mins

Working Mom's Hamentashen

Read Reviews (44)

"This is a great recipe to use when you're short on time but don't want to deprive your family of that famous Jewish fruit-filled cookie around Purim time. Versions of this recipe have circulated around the Colorado Springs Jewish community for years. At a Purim carnival one year, I asked for someone's copy of the recipe. " — JGIRLSCOUT

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Measuring All-Purpose Flour

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Original recipe makes 2 dozen Change Servings

1 (18.25 ounce) package moist yellow cake mix
1 cup all-purpose flour
2 eggs

2 tablespoons water
1 cup fruit preserves, any flavor

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Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 14, 2003

These were the easiest hamentashen I've ever made and among the tastiest. The dough has a very, very nice flavor. Make sure to pinch the corners extremely tightly, so there is just a little filling visable. I had several in my first batch open up in the oven. They didn't look so good, but they were delicious!

—CHERYLTB

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Most Helpful Critical Review

Feb 26, 2010

This recipe is missing an important ingredient - the liquid. My preschool has used a similar recipe for years with great success. Use 1 box of yellow cake mix (Duncan Hines is pareve), 3 eggs, 1/2 C orange juice and 2 1/2 C flour (add more if the dough is sticky). Fill with your favorite preserve & pinch closed. Bake @ 350 for appx. 10 - 12 minutes. Use a touch of water to seal the edges of the hamantachen. Enjoy!

—Goodeats!

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48 Ratings

Mar 19, 2008

So yummy...and so easy to make. The dough was a little crumbly, so I did have to add some water. I doubled the recipe (using two cake mixes, 4 eggs, and about 1 1/2 cups of flour) and made about 36 very large Hamentashen. Actually...I made these for a Hamentashen bake-off and they won against all the "traditional" recipe ones. You gotta try this!

—HappyWife7

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Mar 07, 2004

I made this with one 18.25 oz package yellow butter cake mix. I had to add at least another cup of flour because the dough was very moist and sticky (like a cake). As a result I think it affected the cookie. I was disappointed. What went wrong?

—Amy F

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Mar 13, 2005

Tastes delicious and very quick & simple! The only prob is that the stiff texture made it very hard to form, thus making cracks by the edges. (in this case use water). It's also VERY sweet- which I haven't decided if I love or could live without.

—NESHAMALE

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Feb 28, 2007

I made these last night. I've eaten a lot of hamentashen and these were AMAZING. They tasted more like the ones bought at the bakery than homemade. The reason it's not getting full stars is that today the dough is getting soft/soggy to the point that a few have broken on the bottem. Still taste great though! Next time will refrigerate between making and serving :)

—jencooks

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Mar 17, 2011

I made this recipe yesterday and although I had to add additional water, they came out absolutely delicious. The dough was soft and had a perfect flavor from the cake mix...we did everything the recipe called for and it worked out to perfection. Everyone who tasted them thought they were amazing. In addition to the extra water needed to make the dough stick together, I needed to bake them for an additional 2 minutes, but that was fine and again, this is an easy recipe that is quick to prepare and turns out a delicious hamentashen.

—JoGo

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Mar 09, 2010

easy and delicious! i used betty crocker moist yellow cake mix and high-quality raspberry preserves... tasted better than the ones from the bakery (and less crumbly). I added about 4Tbs of water instead of the 2 as written, cuz otherwise the dough didnt hold together. i sealed the corners with water before baking... SO GOOD!! but i only got about 18cookies, so i guess i'll have to roll them out thinner next time (and make 2 batches- these were gone so fast!)

—emi

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Nutrition

Calories
155 kcal
8%

Carbohydrates
29.9 g
10%

Cholesterol
18 mg
6%

Fiber
0.5 g
2%

Protein
2.1 g
4%

Sodium
152 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Working Mom's Hamentashen

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 155
Calories from Fat: 27

% Daily Value *
Total Fat 3g 5 %
Saturated Fat 0.5g 3 %
Cholesterol 18mg 6 %
Sodium 152mg 6 %
Potassium 39mg 1 %
Total Carbohydrates 29.9g 10 %
Dietary Fiber 0.5g 2 %
Protein 2.1g 4 %
Sugars 15.8g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 4 %
Iron 7 %
Thiamin 9 %
Niacin 9 %
Vitamin B6 2 %
Magnesium 2 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.