Hamentaschen Recipe

A Hamentaschen Extravaganza!!

“Hamantaschen” is a Yiddish word that means “Haman’s pockets.”   In the story of Purim, Hamen is an evil man who eventually meets his match in Queen Esther and Mordachai.  Hamentaschen is a traditional Jewish “cookie” eaten in celebration of this holiday.  The shape of these pastries is believed to model the three cornered (triangle shaped) hat worn by Hamen.  In celebration of this holiday we are sharing four hamentaschen recipes:  original, gluten free, PB&J and savory.

Cantor Debbi’s Original Hamentaschen


The Dough

1 cup unsalted butter or unsalted margarine

l ¼ cups sugar

3 eggs

¼ cup milk

2 teaspoons vanilla

4 cups all-purpose flour

½ teaspoon salt

3 teaspoons baking powder

Egg Wash of whole egg & milk or cream


The Fillings

Apricot preserves

Hershey’s kisses

Raspberry preserves



Preheat oven to 350 degrees F.

Combine flour, salt, and baking powder; set aside.

Cream the shortening and sugar.

Add eggs and blend until smooth. *Add a tsp. of flour at a time, if needed because the batter looks curdled. Stir in milk and vanilla, then in flour mixture until a firm (but soft) dough forms.

Form into a smooth disk, cover and allow to let rest ten minutes.

Roll out dough on lightly floured board to a thickness of 1/8th inch. (do this in dough sections if needed.)

Cut dough into 3-inch rounds.

Fill with a heaping teaspoon of filling., and fold three sides towards into center.

Brush pastries with egg wash.

Bake 18-25 minutes, or until golden brown. (Makes 48-60 cookies, depending on size)



Gluten Free Nut Free Chocolate Hamantaschen

Recipe shared from https://elanaspantry.com/nut-free-chocolate-hamantaschen/


2 ounces chocolate chips

⅓ cup coconut flour

2 tablespoons coconut sugar

3 tablespoons palm shortening

1 egg



One ounce chocolate chips, chopped



In a food processor, pulse chocolate chips, coconut flour, and coconut sugar until the texture of sand

Pulse in shortening and egg

Using your hands, roll one tablespoon of dough into a ball

Place onto a parchment paper lined baking sheet, and flatten

Place chopped chocolate in center of each circle

Pinch 3 corners of each circle very firmly to form a triangle

Bake at 350° for 6-8 minutes (Makes 14 Hamentashen)


(Finally, because this recipe utilizes coconut flour these traditional Jewish cookies are best cooled for 3-4 hours and then stored in an air tight container (on the counter), and eaten within 48 hours. Baked goods made with coconut flour will get very dry if you leave them out becoming inedible. In contrast, I store my almond flour cookies uncovered on the counter also for up to 48 hours.)

Peanut Butter and Jelly Hamantashen

Recipe shared from http://lilmisscakes.com/2012/peanut-butter-and-jelly-hamentashen


1 cup honey

¾ cup brown sugar

½ cup shortening

¾ cup smooth peanut butter

1 tsp. vanilla

4 eggs

4½ cups flour

1 tsp. baking powder

¾ tsp. salt



Your favorite flavor of jam filling



Preheat the oven to 350°F.

In the bowl of an electric stand mixer fitted with the paddle attachment, mix the honey, brown sugar, shortening, peanut butter, and vanilla until smooth.

Add in the eggs, one at a time until combined.

With the mixer on low speed, add in the dry ingredients and mix until the dough comes together. Do not mix too much or the cookies will be tough.

Wrap the dough in plastic wrap and chill for at least an hour in the fridge.

Turn the dough out onto a floured surface and roll the dough out thin.

Using a round cookie cutter (I use a cutter that is 2 ½ to 3 inches in diameter) or a drinking glass, cut out the cookies.

Using a spoon or a pastry bag fitted with a plain tip, fill the cookies with the jam filling. *Make sure the jam is oven proof meaning it won’t melt and ooze out of the cookies. Apricot and prune butter work nicely as well as anything labeled “oven proof”, “bakers filling”, or “cake and pastry filling”.

Pinch 3 corners, forming the classic triangle shape and bake for 8-10 minutes on parchment lined baking sheet until light golden brown.

Allow to cool-the filling will be extremely hot! Enjoy!


Savory Carmelized Onion Hamentaschen


WhatJewWannaEat.com Hamentaschen

Recipe shared from http://whatjewwannaeat.com/savory-caramelized-onion-hamantaschen/

Check these out!  These were Cantor Debbi’s FAVORITE hamentaschen EVER!



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