Hamentaschen Recipe and Tips

We teamed up with Marcia Goldlist to bring to you a delicious hamentaschen recipe that is sure to wow this Purim.

And because baking can be tricky for most of us, we've even included some helpful tips! (You are welcome.)

3/4 cup sugar
1/2 cup oil
1/2 cup shortening
3 eggs
*1/2 cup orange juice
4 cups flour (plus you will need more after for rolling the hamentachen)
1-2 teaspoons baking powder
1 teaspoon salt

*If you don't have orange juice, don't worry you can either use apple juice or squeeze an orange as I did. (I was a little short of orange juice so I just added a bit of water to get up to the 1/2 cup.)

I used a food processor, but you can just as easily use a hand-mixer.

1. Cream sugar, oil and shortening 
2. Add eggs and juice. Mix together.
3. Add dry ingredients
4. Blend together.

• Jam, any flavor you want!
• Any type of pie filling
• Peanut butter
• Peanut butter and chocolate chips
• Peanut butter, chocolate chips and marshmallows
• Date
• Poppy seed filling
• Prune filling
• Lemon Filling. For a recipe click here.

1. Preheat oven to 200 degrees C
2. Flour a board (either wood or glass). You will need to flour the board each time you roll out the dough
3. Roll out the dough
4. Cut dough into circles
5. Place circles on cookie sheet close together
6. Fill your cookies with any filling of your choice
7. Pinch three corners on each cookie
8. Put your fingers in cold water and pinch all the corners 
9. Reshape any part of the cookie that needs it with wet fingers
10. Bake cookies for about 12 minutes
11. Place cookies on rack to cool

• To seal the three edges use cold water
• You can reconstruct your cookie a bit by putting water on your fingers and smoothing the edges - you can even take a bit of dough and add it to an area that is weak along a side of the cookie
• After you have formed the cookies put the trays in the fridge for 1-2 hours
• Only store cookies in single layers
• If you double layer the cookies, place the second row on top of plastic wrap and/or place the cookies so that they are not on top of the filling of the cookies on the row below
• Store in freezer - for two reasons - so that they stay fresh and so that they don't get eaten
• Only allow your family to try ones that didn't come out nicely - otherwise save them for Purim!

This recipe makes around 40 hamentaschen.

At the end I usually make a big hamentaschen to use up all left over dough.

Don't worry that they don't look perfect like store bought hamentaschen because your's have something the store bought ones don't have - they are made with love :)