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Cookies - Hamantashen

cherylcheryl michaels
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  • 1/2 lb butter (2 sticks)
  • 8 oz cream cheese
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 cups flour
  • apricot jam or other fillings*
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Stir together the butter and cream cheese and soften lightly in the microwave.

Add the sugar and vanilla and mix with an electric beater, slowly add 2 cups of flour.

Form dough into a 14" tube shape and wrap tightly in plastic wrap. Refrigerate for at least one hour.

When ready to bake cookies:

Preheat oven to 350.

Take the roll from the refrigerator. Slice the cylinder into 1/2 inch circles and let them sit for a few minutes.

Form each slice into a ball, then pat it into a thin flat circle on a floured board, using your fingers. The circle should be about 1/4 to 1/2 inch thick. Place 1 tsp filling in the center of the circle. Fold the edges over the filling three times to form a triangle, or hamen’s hat.

Bake 10-15 minutes until slightly golden brown.

Cooks’ Note:

HOLIDAY: PURIMDAIRY* I’ve also used chocolate chips, prune filling and raspberry jam.NOTE: the saran wrapped dough can be frozen; just thaw in the refrigerator before baking.Evan distributed this recipe to several cooks who made the rolls of refrigerated dough and brought them to a cookie baking party.It’s my favorite hamantashen recipe.

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