26 Reviews

Very easy to make and delish! I used a full cup of butter and sugar along with the 1 egg. Just to add a little change, and because I didn't have a lemon, used a squirt of lime juice, and a 1/4 teaspoon of almond extract with the vanilla. I also used the strawberry filling and it was a suprise hit with the family. Next time I am going to use homemade apricot preserves. Why wait for Purim?

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Lauren4372 April 04, 2010

Graet recipe! Thanks! I didi midify it a bit. First I used less sugar (2/3c), secondly, instead of regular flour I used whole wheat flour in one batch and whole spelt flour in the second batch. For those looking for whole grain, I highly recommend spelt. Whole wheat dough needed water, was not elastic and baked looking rough, although taste-wise both were great. Thanks for some a good dough recipe! (I used mashed steamed prunes with walnuts for a filling)

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healthisagift February 27, 2010

I may have reviewed this recipe before since I've made it every Purim for several years, but this year posed some new challenges as I'm currently living in China. Since no pie filling was commercially available, I made fresh strawberry filling using this recipe (http://www.recipezaar.com/raspberry-blueberry-blackberry-or-strawberry-filling-385533), and Lekvar (prune) filling using this recipe (http://www.recipezaar.com/Lekvar-Prune-Plum-Filling-or-Apricot-54692). I accidentally used whole wheat flour, which actually worked out very well, especially with the prune. They were certainly a hit at this year's Purim dinner party.

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shh February 27, 2010

I used unsalted butter rather than margarine and made 8 batches for enough cookies for the entire 3rd grade. Thank you! Yes, after 40 something years of hamentaschen baking, this is the best recipe.

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ivyg February 26, 2010

WOW! No more buying Hamentashen for me. We went to a Purim party yesterday and these cookies were a hit. We used various pie fillings and each came out great. I think the apricot are the best. Thank you for sharing.

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BLS1177 February 21, 2010

i am not a baker at all and this was the easiest and yummiest recipe i have baked in a long time. i used blueberry, raspberry and the cherry filling and all were delicious. i have the two extra pounds i put on to prove it. i feel like the best christian mom raising jewish kids ever. they loved helping me make them and eating them too.

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kqmom March 11, 2009

Amazing Hamentaschen! The dough is perfectly rich and stands up remarkably well to a variety of fillings. I filled half with cherry pie filling and filled the remaining hamentaschen with some home-made apricot preserves; both came out phenomenal! Like most cookies (and most ovens), the cooking time varies significantly depending on the number of cookies in the oven and the oven's ability to maintain its temperature. This recipe has become an instant Purim tradition!

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Kessleri March 06, 2009

I love these. I doubled the recipe b/c the picture was so pretty i was sure they would go fast. I was right! Family could hardly keep out of them. I did have to add quite a bit of water b/c the dough still looked crumbly. I added enough to make the dough come together but it was more than 1 TBS. I didn't have a round cookie cutter so I used a 6 oz regular size soup can that was empty and very clean. I used one of those safe can openers that take off the whole lip of the can so there are no sharp edges. It worked perfectly and was the right size for 2 cherries and a little filling. The first batch I made too thick so they took longer to cook. But you get the feel for the size they should be. Mine looked just like the picture. I will definitely be experimenting with different pie fillings. Thank you so much for sharing this I just know they will be a hit at the Purim party. =)

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mari79 March 06, 2009

I used butter and doubled the recipe. They were wonderfully soft and tender. Easy to roll and kept their shape well. We made poppyseed and rasberry and I have photos of the kids making them to post. Thank you for helping our holiday along!

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Maeven6 March 23, 2008

These really are the best. I used cherry confiture, fig jam and raspberry jam and they were great. The fig and raspberry jam bubbled a lot and settled some but still great. I sent everyone this recipe and they all loved it. I didn't have the patience to put the dough in the fridge which meant that I had to use a baking spatula to separate them from the counter which worked great. I also used half whole wheat and they tasted great.

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Yitz Woolf March 08, 2007
The Best Ever Cherry Hamentashen