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.
65gramsyellow or brown sugar1/3 cup or use regular sugar
2.5gramsvanilla extract1/2 teaspoon
160gramshoney8 tablespoons or use raspberry, strawberry, blueberry or apricot jam
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.
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.