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Classic Hamantaschen

  • Prep 40 min
  • Total 3 hr 0 min
  • Servings 20
  • Pinterest
    9
  • Print
    32
  • Save
    37
  • Facebook
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  • Email
    6

A three-cornered, soft buttery cookie traditionally eaten during the Jewish holiday Purim, our classic Hamantaschen recipe is made from scratch and filled with your favorite flavor of jam or preserves. MORE + LESS -

Molly Yeh
February 25, 2014

Ingredients

1
cup unsalted butter, softened
4
oz (half 8-oz package) cream cheese, softened
1
egg yolk
1/2
teaspoon vanilla
1/4
teaspoon almond extract
Dash salt
2 1/2
cups Gold Medal™ all-purpose flour
Powdered sugar
1
cup jam or preserves (any flavor)

Steps

Hide Images
  • 1
    In large bowl or bowl of stand mixer, beat butter and cream cheese until blended. Add egg yolk, vanilla, almond extract and salt; beat well. Gradually add flour, beating until well combined. Wrap dough in plastic wrap; refrigerate 2 hours.
  • 2
    Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
  • 3
    Dust work surface with powdered sugar. Working with half of the dough at a time (keep remaining half refrigerated), roll out dough with rolling pin. With 3-inch cookie cutter, cut out rounds. Spoon 2 teaspoons jam in center of each. Moisten edges of dough rounds with water; pinch each into 3-cornered shape. Place on cookie sheets.
  • 4
    Bake 9 to 12 minutes or until edges are slightly brown. Cool completely on cooling racks. Dust with powdered sugar.

Expert Tips

When you’re molding the 3-cornered shape, pinch the edges well! Otherwise they’ll come apart in the oven.

Instead of jam, some of my other fillings include mashed sweet potato and peanut butter!

Nutrition Information

No nutrition information available for this recipe

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