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Delicious Purim Hamentaschen!

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“I have always loved hamentaschen! Different fillings and tastes really make them special. Having a young baby I didn't make the fillings from scratch but it is very simple to do. This recipe was surprisingly easy and quick. Some tricks to help: make sure your rolling surface and roller are always well floured. Do not overfill the hamentaschen. Do not overcook. Make sure your dough doesn't stick to your hands. Other than that, have fun making and eating!”
30-40 cookies

Ingredients Nutrition


  1. In 2 separate bowls, mix one for the dry ingredients and the other for the vanilla, OJ, oil and eggs.
  2. Add the wet mixture slowly into the dry making sure that it has a nice doughy consistency.
  3. If you are not sure, sticking to the spoon=too moist, crumbly=too dry.
  4. You can add either a little flour or OJ to solve the problem.
  5. Let the dough set in the fridge for around and hour.
  6. Separate dough, after the fridge, into three equal balls.
  7. Flour your rolling surface and roller well, repeating frequently as necessary (dough that is sticking to either, needs flouring).
  8. No worries, doesn't change the taste.
  9. Roll dough to 1/8 " thickness, you will get the hang of it!
  10. Using a glass or cookie cutter, cut into pieces.
  11. One teaspoon of the filling in placed in the center and then you pinch your cookie corners into a triangle.
  12. Bake for 15 minutes only at 375 degrees.
  13. If you like sweetened cookies, sprinkle with some extra sugar before putting it into the oven. Enjoy!

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