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Hamentashen Recipe

Triangle shortbread cookies filled with sweet fillings.

Course Dessert
Cuisine European
Keyword hamentashen recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 32 medium cookies
Author Dikla

Ingredients

  • 3 cups AP Flour (360g)
  • 1 TBS Baking powder
  • 1/2 cup Sugar (100g)
  • 2 Sticks Unsalted butter, soften. (225g)
  • 2 large Egg yolks
  • 4 TBS Sour cream (60g)
  • 1 TSP Vanilla ext.
  • 1 Cup Nutella, poppy seeds filling, or jam for filling
  • 1/4 Cup Powdered sugar (30g)

Instructions

  1. Line two cookie pans with parchment paper.

  2. Place ingredients in a big bowl and mix with your hands until a dough is formed. Set aside to rest for 30 minutes.

  3. Divide the dough into four pieces.

  4. Flour the surface of your work area and roll each piece 1/4" thick.

  5. Use a 3-inch cookie cutter to cut the dough into circles.

  6. Mount the center of each circle with one teaspoon of the filling.

  7. Use the egg white leftover to brush some around the edges of the cut circles.

  8. Form a triangle by lifting each circle with your index fingers and pinching the corner where the dough meets. Repeat with the other two corners.

  9. Place the shaped cookies over a baking sheet lined with parchment paper.

  10. Heat the oven to 350F (180C). Place the cookies in the refrigerator or freezer while the oven is heating.

  11. Bake for 12-15 minutes. Remove from the oven, and transfer to a wire rack.

Recipe Notes

  • Store the cookies at room temperature for up to five days. Or freeze for up to six weeks in a freeze bag.
  • The dough can be made up to one day in advance, wrapped in plastic, and refrigerated. 
  • To freeze the unbaked, shaped cookies, line them in one layer, place a parchment paper, and line another layer. Freeze for up to six weeks.
  • For non-dairy, Parve option: use vegan butter, or margarine instead of butter, and replace the sour cream with orange juice, unsweetened, unflavored apple sauce.