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


  • 3 cups AP Flour (360 g/ 12.5 oz)
  • 1 TBS Baking powder
  • 1/2 cup Sugar (100 g / 3.5 oz)
  • 2 Sticks Unsalted butter, soften (225 g / 8 oz)
  • 2 large Egg yolks
  • 4 TBS Sour cream
  • 1 TSP Vanilla ext.
  • 1 Cup Nutella, poppy seeds filling or jam for filling


  1. Preheat oven to 350F and line two cookie pans with parchment paper.

  2. Place ingredients in a big bowl, and mix with your hands until a dough form. 

  3. Divide the into 4 pieces.

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

  5. Cut the rolled dough to a 2" circles and apply 1/4 teaspoon of filling in the center of the dough.

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

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

  8. If time permits, place the unbaked cookies in the refrigerator or freezer for about 30 minutes.

  9. Bake for 12 minutes. Remove from the oven and let cool before sprinkling sugar.