Hamentaschen – Jewish Cookie

Hamentaschen – Jewish Cookie

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  • 2 C flour
  • ½ C Pioneer® Sugar*
  • 1 tsp. baking powder
  • pinch of salt
  • ½ C butter, cold, cut into cubes
  • 2 eggs, beaten
  • egg wash (1 egg beaten with 1 T water)
  • 2 tsp. lemon zest

Apricot Filling:

  • 7 oz. dried apricot paste
  • ½ C water
  • ⅛ C orange juice
  • ⅛ C lemon juice
  • 14 C Pioneer® Sugar
  • 1 C golden raisins

Prune Filling:

  • 2 C pitted prunes
  • ½ C water
  • ⅓ C lemon juice
  • ¼ C orange juice
  • 1 C raisins
  • ¼ tsp. cinnamon



  1. Sift or whisk flour, Pioneer® Sugar, baking powder and salt together. Cut in cold butter as if making pastry, using a food processor or pastry blender. Dough should look pebbly. Pour beaten egg into a measuring cup or small pitcher and add to flour mixture a little at a time. Mix and add egg until a soft dough is formed. You may not need all the egg; you want your dough to hold together well but not be so moist you can’t roll it out. Mix in lemon rind. Form into a ball, wrap tightly and chill well, at least several hours or overnight.
  2. Preheat oven to 350° F. Roll out dough on a well-floured board or between two pieces of wax paper. It should be a little thicker than you’d use for pie pastry. Using a glass or biscuit cutter, cut dough into 2 or 3-inch circles. Place circles onto an ungreased baking sheet. Scoop a dab of apricot or prune filling onto each circle, then fold sides in and bottom up to form a triangle with a small peak of filling showing in the center. Using a pastry brush, brush dough lightly with egg wash. Bake 15-20 minutes or until pale golden brown. Let cool on a rack, keep in mind that filling is very hot when first removed from the oven. They are delicious warm, but give that filling a little time to cool off first.
  3. *Cooks notes: Can increase sugar to ⅔ cup if you prefer a sweeter cookie. Use filling not jam because jam will make cookie soggy.

Apricot Filling Directions:

  1. Pull apricot paste into pieces. Put pieces into a small, heavy-bottomed pot with water, orange and lemon juices, Pioneer® Sugar and raisins. Simmer over very low heat for 10-12 minutes, until apricot paste is softened and raisins are plump. Stir frequently to keep from scorching. Remove from heat, let cool for 10 minutes, then puree. This makes enough for several batches of cookies, with some left over for toast. Keep in a covered jar in the fridge, it lasts a very long time.

Prune Filling Directions:

  1. Mix ingredients in small, heavy-bottomed pot. Follow instructions like in Apricot filling, cooking until prunes are softened and raisins are plumped. Cool and puree as above.
**From the Kitchen of: Suzanne Imirck of Imlay City.
Hamentaschen – Jewish Cookie
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.