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Hamentashen – Cookies for Spring

Hamentashen are cookies filled with delightful fillings. These are delightful cookies you can fill with anything your heart desires. These triangle shaped cookies are traditionally filled with poppy seeds, prune preserves, apricot preserves. I have typically with a bunch of other ladies fill these with strawberry preserves, apricot preserves, and chocolate chips. I can honestly say out of all of the cookies in my life, I have made this particular recipe more than any other in my life.


What do you fill your hamentashen with? Better yet, do you have any cookies that you make at certain times of the year? I know for me the holidays are never complete without seven layer cookies.

Links of Interest:
Hamentashen – Wiki-Pedia
Hamentashen Recipes
Seven Layer – “AKA” Hello Dolly Cookies
Hamentashen Recipe


  • Author:
  • Recipe Type: Cookie Recipes
  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Serves: 10

These are beautiful cookies and your friends and family will love them.


  • 4 eggs
  • 1 cup vegetable oil
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 1/2 cups flour
  • Fillings of your choice : fruit preserves, chocolate, nuts


Preheat oven to 350 degrees.

Mix together the eggs, oil, sugar, and vanilla, beat until smooth and creamy. Sift together the flour, salt, and baking powder (honestly this makes all the difference in the dough). Add the dry ingredients to the sugar mixer, and blend together. This dough is a little sticky, you may need to add a bit more flour. Knead dough for about a minute before rolling out.folding hamentashen

Roll out on a floured surface the thickness of the cookies should be about 1/4 of an inch, and using a round cookie cutter cut out circles. Place circles onto a parchment lined cookie sheet. You can fit about 12-15 cookies on each sheet. Fill with the filling of your choice. Fold into triangles, pinch together the corners. Brush the unbaked hamentashen with an egg wash which can be made using 1 egg and a tablespoon of water, beaten with a fork to combine.

Yield: 4 1/2 dozen

Bake in a 350 degree oven for 15-20 minutes until the cookies just begin to turn golden brown.

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  • Maskit Moalam

    my dough is coming out crumbly any advice?

    • Stephanie Manley

      I would add a little more oil to the dough if it is a little crumbly, your other option is to add some egg.

  • sweetpea123

    Can I use butter in place of the oil?

    • Stephanie Manley

      This recipe is designed for oil so the cookies will be parve. I have not tested the cookies for using butter.

  • Rachael

    Do you use all 4 eggs in the dough or 3 in the dough and 1 for the egg wash?

    • Stephanie

      3 eggs to into the recipe, 1 egg goes into the egg wash.

  • Steve

    They remind me of my Grandma’s date filled cookies which I loved.

  • Deborah

    This is my preferred recipe as I have dairy allergies and my husband is diabetic. This cookie combines the best of both worlds for us. I use low sugar cherry, raspberry & apricot jam/preserves in mine. We love Hametashen!

    • Stephanie

      It is nice that this recipe is parve, if you watch which chocolate chips you buy, you can make them with chocolate chips.

  • Stephanie

    Lora! – I was just going to leave the same comment as we just finished the Esther study by Beth Moore. What a wonderful coincidence! They were delish!

  • julea

    receipe vary depending on what is available when you are making it and the quality of the fruit or the seedamd the diet restrictions if the peop;e eatomgb ot there d sno wrong receipe you make to your taste what is available and the humidity and temperature you bake at.

  • C

    It looks alright, but you’re missing a few key ingredients. Where is the orange & lemon zest? they’re supposed to be citrusy cookies! (trust me, I have a recipe handed down from my great great jewish grandmother!). There is supposed to be zest & juice in the dough! :)

    • Stephanie

      I have seen some Hamentashen recipes that do include orange and lemon zest, all do not include it. Some are made with yeast and are far more bread like. I think your cookies handed down to you by your grandmother had the extra touch of citrus, but this recipe didn’t have that in there. My Russian family wouldn’t consider these real Hamentashen because they are sweet and these aren’t filled with poppy seeds or prunes. There is something fabulous about family traditions they are all wonderfully different. Why not share your recipe, I would love to try those cookies out.

  • Fran

    Nice Hamentashen. I’m particularly fond of apricot Hamentashen — and Rugelach for that matter.

  • Lora

    I know these! They’re Hamen Ears. I led a Beth Moore study last summer on Esther and the recipe for these cookies was in the back of the study book. I made these cookies for the ladies who attended…they were wonderful and easy to make. Telling the story behind the cookies made them even more fun to make and share. Thanks for sharing this recipe…I think I’ll make some again this spring!