Easy Hamantaschen Recipe - Allrecipes.com
Easy Hamantaschen Recipe
  • READY IN 27 mins

Easy Hamantaschen

Recipe by  

"A favorite treat for the Purim holiday! It has always worked better for me if I cover the dough and refrigerate overnight."

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Ingredients Edit and Save

Original recipe makes 24 cookies Change Servings
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  • PREP

    15 mins
  • COOK

    12 mins
  • READY IN

    27 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
  3. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2003

I've always had trouble with an all-oil based dough, so I substituted a stick of butter for 1/2 cup of the oil, and beat it with the sugar before adding the eggs. Then I refrigerated the dough for a couple of hours. Two tablespoons of preserves ran out of the hamantaschen; 1 tablespoon is more than enough!

 
Most Helpful Critical Review
Jun 30, 2004

This recipe was a disaster. I followed it exactly, but ended up with dough that was sticky but thick, and refused to roll flat. Every time I cut out a circular piece it would shrink up. The cookies would not stay closed. The cookies tasted ok when baked, but they were messy and ugly and on the bland side. =(

 
Apr 23, 2006

Excellent cookie. Good texture, good shape hold, and without a bitter after taste that many hamantaschen recipes have.I would not recommend refridgerating the dough though. Dough should be used immediately after making. If one delays, some extra egg & water solution should be used to seal seams before baking, as the seams will rupture and spill goo everywhere if they aren't sealed. Use good quality jam and avoid using jellies as they tend to leak more.

 
Mar 18, 2011

How to make this perfect: as another reviewer suggested, replace 1/2 c of oil with a stick of butter and whip with sugar before adding eggs. I also added a tsp of orange zest, used 4 1/2 c flour mixed with the baking powder, and held aside the 5th cup of flour to add as needed. I ended up using about 5 c total. Mix one egg with a Tbsp of milk, and using finger, moisten the outer edges of each circle before filling and pinching. I had no leaking casualties at all. I used to make these with my mother when I was little, and she was smiling from Heaven when I made this recipe. It is absolutely perfect.

 
Mar 27, 2005

This is a very good recipe, the dough was perfect. I recommend brushing them with egg just before putting them in the oven and baking them at 400 instead, then they look nice and shiny and browned. I also got more like 35 cookies from the recipe.

 
Oct 12, 2003

we used this recipe to make hamantaschen with a group of older adults...it was wonderful! easy to make, rolled out well, and tasted good. the favorite fillings were apricot jam and chocolate chips.

 
Mar 23, 2008

As an incredibly inexperienced baker, I found this recipe reasonably simple and very tasty. With the first batch I made the mistake of not rolling the dough thin enough. The taste wasn't impacted, but they didn't hold their shape. The second batch turned out with a better triangle shape. When I make these again I won't add the flour all at once, seeing as I probably added another cup while I was rolling the dough.

 
Mar 17, 2011

Great! For those having issues with dough texture due to the oil, substitute butter for the oil and milk for the OJ. The oil and OJ are used to make the cookies pareve (meaning they contain no meat or dairy and can therefore be consumed with other meat and/or dairy foods according to Jewish law.)

 

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Nutrition

  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 56 mg
  • 2%

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

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