Easy Crispy Jewish Hamantaschen Cookies Recipe
This is an easy crispy Jewish hamantaschen cookies recipe that is filled with a honey walnut sesame filling. This traditional crispy-filled cookie is also known as Purim Cookies or Oznei Haman meaning Haman’s Ears.
I want to give a shout-out to my close friend Hanna who shared this delicious traditional Purim homemade Hamantaschen cookie recipe along with her Hamantaschen filling recipe that has been in her family for generations.
Hamantasch cookies are a popular Purim Jewish holiday and a celebratory cookie that is shaped into a triangle with an open pocket in the center where a filling is present. Hamantasch cookies are prepared during Shabbat also referred to as the day of the Sabbath which occurs every Friday from sunset to Saturday and is observed as the Jewish day of rest.
During Purim or Shabbat, Jewish people prepare Hamantaschen cookies and Challah bread and recall the stories from the Torah where the world was created by God in 6 days and he rested on the 7th day which falls on a Saturday.
Besides the beautiful story and history of the Jewish people and these Purim cookies, what I love about these cookies is that there are endless filling variations that you can add. These Jewish cookies are crispy but melt in your mouth as soon as you bite into them…Super Yummy!
Ready to make this easy crispy traditional Jewish Hamantaschen cookies recipe? Let’s Do It!
Ingredients for Hamantaschen Cookie Dough
- 230 grams unsalted butter (1 cup) or use margerine
- 150 sugar (3/4 cup)
- 7.5 grams natural vanilla extract (1 1/2 teaspoon)
- 2.5 grams almond extract (1/2 teaspoon)
- 120 grams smooth peanut butter (1/2 cup)
- 5 grams cream of tartar (1 1/2 teaspoons)
- 360 grams all purpose flour (3 cups)
Ingredients For Hamantaschen Filling
- 150 grams chopped walnuts (1 cup)
- 50 grams sesame seeds (1/3 cup)
- 65 grams yellow or brown sugar (1/3 cup) or use regular sugar
- 2.5 grams vanilla extract (1/2 teaspoon)
- 160 grams honey (8 tablespoons) or use raspberry, strawberry, blueberry or apricot jam
How To Make Hamantaschen Cookies?
- Preheat the oven to 190°C (375°F) and line 2 cookie baking trays with parchment paper.
- Hamantaschen Cookie Dough: Add the flour and cream of tartar into a bowl and whisk together. Set aside.
- Add the butter and sugar into a mixing bowl with the paddle attachment and cream together for about 3 minutes on medium high speed.
- Once the butter mixture becomes creamy, add the vanilla extract, almond extract and whipping cream or heavy cream, and continue to mix for about 30 seconds followed by the peanut butter, then continue to mix until the mixture is well combined, about 1 minute.
- Add the flour mixture and mix just until the Hamantaschen cookie dough comes together, about 20 seconds.
- Remove the dough and divide into two equal parts, flatten each portion to about 1/4 inch and wrap with plastic wrap and refrigerate for at least 4 hours or overnight.
- Hamantaschen Filling: Combine the honey or fruit jam of your choice, brown sugar, vanilla extract, sesame seeds and chopped walnuts into a bowl and mix together using a spatula until well blended. Cover the bowl with plastic wrap and refrigerate until you are ready to use it.
- Shaping The Hamantaschen Cookies Into A Triangle: Remove the chilled cookie from the refrigeartor and place onto a flour working surface.
- Using a rolling pin, roll out the dough to about 1/8 inch thichness and using a 2 1/2 – 3inch round cookie cutter, cut out discs.
- Add a teaspoon of the hamantaschen filling into the center of the disc and fold the 3 sides into a triangular shape and pinch each end, then place onto lined baking sheet separating them about 2 inches apart.
- Repeat until all the the cookies are shaped.
- Note: If you only want to bake half a batch, you can store the cookie dough in the refrigerator for up to 5 days, or shape the cookies and freeze unbaked portions to bake at a later date. Frozen unbaked hamantaschen cookies will hold up to 3 months.
- Once the the pan is filled with the shaped cookies, place into the freezer for about 30-45 minutes, this will firm up the cookies dough and help thicken the filling before baking.
- Bake the hamantaschen cookies for about 14-16 minutes or until golden brown.
- Remove from oven and cool the cookies on a wire rack.
- Enjoy!
How To Store Homemade Hamantaschen Cookies?
Storing your homemade hamantaschen is a breeze, once the cookies are cooled, keep them stored in an airtight container with a lid at room temperature. We are good for up to 8 days.
Easy Jewish Hamantaschen Cookies
These delicious traditional Jewish Purim cookies also known as hamantaschen cookies are filled with a creamy crunchy honey walnut sesame filling. This Hamantaschen cookie recipe is easy to prepare and can be adapted with a variety of different fillings. I hope you enjoy it as much as we do.
Ingredients
- Cookie DOUGH
- 230 grams unsalted butter 1 cup or use margerine
- 150 sugar 3/4 cup
- 7.5 grams natural vanilla extract 1 1/2 teaspoon
- 2.5 grams almond extract 1/2 teaspoon
- 120 grams smooth peanut butter 1/2 cup
- 5 grams cream of tartar 1 1/2 teaspoons
- 360 grams all purpose flour 3 cups
- FILLING
- 150 grams chopped walnuts 1 cup
- 50 grams sesame seeds 1/3 cup
- 65 grams yellow or brown sugar 1/3 cup or use regular sugar
- 2.5 grams vanilla extract 1/2 teaspoon
- 160 grams honey 8 tablespoons or use raspberry, strawberry, blueberry or apricot jam
Instructions
- Preheat the oven to 190°C (375°F) and line 2 cookie baking trays with parchment paper.
- Hamantaschen Cookie Dough: Add the flour and cream of tartar into a bowl and whisk together. Set aside.
- Add the butter and sugar into a mixing bowl with the paddle attachment and cream together for about 3 minutes on medium high speed.
- Once the butter mixture becomes creamy, add the vanilla extract, almond extract ,and whipping cream or heavy cream, and continue to mix for about 30 seconds followed by the peanut butter, then continue to mix until the mixture is well combined, about 1 minute.
- Add the flour mixture and mix just until the Hamantaschen cookie dough comes together, about 20 seconds.
- Remove the dough and divide into two equal parts, flatten each portion to about 1/4 inch and wrap with plastic wrap and refrigerate for at least 4 hours or overnight.
- Hamantaschen Filling: Combine the honey or fruit jam of your choice, brown sugar, vanilla extract, sesame seeds, and chopped walnuts into a bowl and mix together using a spatula until well blended. Cover the bowl with plastic wrap and refrigerate until you are ready to use it.
- Shaping The Hamantaschen Cookies Into A Triangle: Remove the chilled cookie from the refrigeartor and place onto a flour working surface.
- Using a rolling pin, roll out the dough to about 1/8 inch thichness and using a 2 1/2 – 3inch round cookie cutter, cut out discs.
- Add a teaspoon of the hamantaschen filling into the center of the disc and fold into 3 sides into a triangular shape and pinch the 3 connecting ends, then place onto a lined baking sheet separating them about 2 inches apart.
- Repeat until all the the cookies are shaped.
- Note: If you only want to bake half a batch, you can store the cookie dough in the refrigerator for up to 5 days, or shape the cookies and freeze unbaked portions to bake at a later date. Frozen unbaked hamantaschen cookies will hold up to 3 months.
- Once the the pan is filled with the shaped cookies, place into the freezer for about 30-45 minutes, this will firm up the cookies dough and help thicken the filling before baking.
- Bake the hamantaschen cookies for about 14-16 minutes or until golden brown.
- Remove from oven and cool the cookies on a wire rack.
- Enjoy!
Notes
Storing your homemade hamantaschen is a breeze, once the cookies are cooled, keep them stored in an airtight container with a lid at room temperature. We are good for up to 8 days.
Just what I was looking, flawless recipe!