Every year as Purim nears, I start to plan new flavours that I want to try. Some of the new flavour combinations turn out beautifully, while some don’t make it to my personal recipe folder. Hamantaschen are cookies, shaped as triangles to represent Haman, the villain from the Purim story. Hamantaschen in Yiddish means Haman’s Purse, Bag or Pocket. In Israel, they are called Oznei Haman or Haman’s Ears. Whatever you call them, they are delicious!
This dough is a simple one and it’s my go-to — I use the same dough when I’m using prune, poppy seed, date or fruit/jam fillings and for ‘fancier’ versions like my Frangipance Hamantaschen. Though I love the dough as-is, depending on the filling, I might add some lemon zest, orange zest, grated chocolate, sprinkles, instant coffee or other flavorings for something different. Have some fun with the dough and try different flavour additions or fillings!
This recipe makes approximately 3 dozen cookies. Here is the link to my Prune, Apricot and Poppy Seed fillings.
- 114 grams butter, softened (1/2 cup)
- 168 grams granulated sugar (3/4 cup)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 315 grams all-purpose flour (2 1/4 cups)
In a stand mixer, use the paddle to cream the butter and sugar together. Add the eggs, one at a time, then add the vanilla mix each addition until incorporated.
Add the baking powder, salt and flour and mix on low until just combined and a ball of dough forms. Divide the dough in half, flatten each half into disks about 1-inch thick and wrap in plastic wrap. Refrigerate until chilled, about one hour.
When you’re ready to make the hamantaschen, preheat the oven to 350ºF. Roll out one piece of dough on a well-floured work-surface, about ⅛-inch thick. Use a 3-inch round cutter or glass to cut out circles of dough. Collect the scraps to re-roll.
Place approximately 1 tsp. of filling in the center of each circle. Bring 3 sides of the dough together to make a triangle over the filling (check out one of my videos for a demonstration (like this one) . Pinch the three corners together to seal them and place on baking sheets lined with parchment paper.
I prefer to bake one tray at a time, baking on the middle racks of the oven for 8 minutes, turning the tray and baking another 8-10 minutes, or until the edges are golden brown. Remove from the oven and let cool.
Store the hamantaschen in an air-tight container on for 4-5 days or freeze until you’re ready for them.