Working Mom's Hamentashen

Working Mom's Hamentashen

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"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. "
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Ingredients

30 m servings 155 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 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.
  3. 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.

Reviews

49
  1. 53 Ratings

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Most helpful positive review

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 fi...

Most helpful critical review

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...

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 fi...

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...

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...

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 affect...

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- whic...

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 tha...

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...

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...

I've never made hamentashen before, but I was alwaysdying to. I found this recipe online and in half an hourm they were in the oven. I must say that the cake mix might even be a better dough t...