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Parve
Medium
2 Hours, 31 Minutes
Diets 
This is an old family recipe. It is a very easy dough to make and work with. The egg glaze and cinnamon/sugar on top give the cookies a beautiful color. My mom and aunt make these in advance and freeze them. Do this at your own risk. At a group confession, every one of my cousins and siblings admitted to sneaking hamantasch and eating them frozen weeks before Purim.
3/4 cup vegetable oil
3 large eggs
2 teaspoons Gefen Vanilla
3/4 cup cold water
1 cup sugar
3 teaspoons Haddar Baking Powder
6 cups all-purpose flour, plus additional for dipping
apricot butter or prune butter, for filling
1 large egg, beaten
Gefen Cinnamon, for sprinkling
sugar, for sprinkling
Preheat oven to 350 degrees Fahrenheit. Cover two baking sheets with Gefen Parchment or foil.
Either by hand or in a mixer combine the oil, egg, vanilla, water, sugar, baking powder, and flour. Knead until it forms a soft dough. Roll the dough out into a very thin layer.
Dip the rim of a three- to four-inch cup or glass in flour. Use the glass like a cookie cutter to cut out circles. Re-roll the scraps of dough and reuse.
In the center of each circle, drop a teaspoon of apricot butter or prune butter. Shape into a triangle by folding two sides of the circle to the center and pinch together at the corner. Fold remaining side up to the center and pinch together at the corners.
Place hamantaschen one inch apart on the baking sheet. Brush with beaten egg. Sprinkle with cinnamon/sugar. Make sure corners are tightly pinched so they don’t open during baking.
Bake 20 minutes. Can be made in advance and frozen.
Yields 4 dozen cookies
Reprinted from Kosher by Design by Susie Fishbein with permission from the copyright holder ArtScroll/Mesorah Publications, Ltd.
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Is this recipe brand specific? My daughter and I just tried to make it and it’s horrible. The dough is beyond crumbly but also super springy and impossible to roll out/shape. Even with a stand mixer it doesn’t form a dough. Definitely no extra flour neede
It shouldn’t be… not sure why that happened!
Soft or Crunchy? Do these Hamantaschen come out soft and chewy, or more crunchy?
I made these recently. They’re not chewy, the texture is more like cookies that are made with shapes, not crumbly. and they taste delish….
printing last 5 items on menu don’t print out it jumps from baking powder to start cooking.
Are you using a phone or pc to access kosher.com?
pc
What browser are you using. I see it on my pc.
I also saw it it just didn’t print. Explorer.
Fantastic recipe Susie!
Years ago I tried many different recipes but for some reason yours is the ONLY one that holds its shape! I’ve been doing your recipe for years now, it never fails me. I even sent it for mishloach manos, Purim doesn’t happen without your hamantashen!
Turned out wonderful — kept triangular shape beautifully and a nice texture to the cookie part once baked. However, the dough was incredibly bouncy/elastic and it was quite difficult to roll it out. Once cut, the dough circles would immediately shrink and I had to keep stretching it out while forming the hamantaschen shape. Is that normal, or it it something about my flour maybe? I used Bob’s Red Mill AP flour. Have others had this issue?
hamantashen super easy and super delicious!! I put it away in the freezer well wrapped so that hopefully some will still be left over for Purim.
Thanks Malky!