Easy Hamantaschen Recipe
This is one of the best hamentashen recipes! They are soft and chewy and practically melt in your mouth. I took this recipe from my grandmother, back in the day, and let’s be honest, you can’t beat grandma’s recipes. These hamentashen are seriously addictive and you’ll definitely want to add this recipe to your go-to list.
200 grams butter
350 grams flour (2.5 cups)
2.5 tsp baking powder
3 egg yolks
100 grams sugar (1/2 cup)
1 tsp vanilla sugar
3 Tbsp juice orange
Dates / date spread
Dates and nuts
Any filling you like
1. I recommend reading this before you start. Cut the butter into small cubes and transfer to the bowl of a mixer. Add the other ingredients and mix on relatively low speed until you get a coarse crumb consistency.
2. Stop the mixer and gather the dough into a ball. Wrap the dough in cling film and refrigerate for half an hour.
3. Divide the dough in two. Keep one half wrapped in the fridge. Roll out the other half and cut 8 cm circles with a cookie cutter or glass. Place 1/2 tsp of whatever filling you like in the center of each circle, and close into a triangle.
4. Preheat an oven to 180°C.
*5. Line a baking tray with parchment paper and arrange the hamentashen on the tray. Bake for 15 minutes or until the edges turn golden. Let cool.
Good to know…
You’ll love this delicious recipe for melt-in-your-mouth hamentashen.
The hamentashen keep for 4-5 days in a closed container. You can freeze them. You can also use the dough to make butter cookies or flower cookies with jam.
If you want to make chocolate hamentashen, substitute 1 Tbsp flour with 1/2 Tbsp cocoa powder + 2 Tbsp sugar. Oil doesn’t work well if you want to make this dairy-free parve. Use butter flavored margarine instead. You can also substitute one tsp of vanilla extract for the vanilla sugar.
Tips for making the perfect hamentashen / butter cookies
A video clip demonstrating how to make hamentashen. You’re welcome to watch!