Hamentashen Dough – Dairy

Throughout the Jewish world there are many types of dough used to shape pastries into Hamen’s hat, pockets or ears for the Purim treat, Hamentashen. Here is a recipe for a butter dough that is delicious on its own as well as surrounding a luscious fruit filling.


  • 1 stick unsalted butter
  • ½ cup sugar
  • 2 eggs sized large
  • ½ teaspoon vanilla
  • ½ teaspoon pure almond extract
  • 2 cups of all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • confectioners sugar (optional)
  • Filling of your choice-canned or homemade

Preparation Instructions

  1. Pre-heat oven to 350F. Line cookie sheets with parchment paper.
  2. Using an electric mixer, cream the butter and sugar together until thoroughly combined.
  3. Add the eggs, and the vanilla and almond extracts, and beat until lighter in color and fluffy.
  4. Add the flour, baking powder and salt and mix just until the mixture starts to hold together.
  5. Very gently knead the dough on a lightly floured surface about ten strokes or until the dough is smooth and holds together. Cover with plastic wrap and refrigerate for at least 15 minutes.
  6. Roll the dough out on a board that is lightly covered with flour or confectioners sugar. NOTE: the sugar will slightly glaze the baked cookie and make it a little sweeter.
  7. Cut the dough into 2 ½ inch circles and place 1 scant teaspoon of filling in the center of each circle.
  8. Using your thumbs and forefingers shape the hamantashen. Imagine the circle is a clock; place your two thumbs at 6 and your forefingers at 2 and 10. Gently bring your fingers together and you will have formed an equilateral triangle!
  9. Pinch the dough together so that the filling is exposed only at the top of the cookie.
  10. Bake hamantashen in the pre-heated oven for 10 minutes or until golden. Can be stored in a plastic bag or container when cool or frozen for later use.
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