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Recipe of the Week: Traditional Hamantaschen Cookies
Recipe type: Kosher-Holiday-Vegetarian-Yeast Free
Cuisine: Kosher-Holiday
Serves: 3 dozen
Prep time:
Cook time:
Total time:
On the holiday of Purim, the Jewish people celebrate triumph over adversity. Instead of being annihilated, the people survived. The wicked advisor (Haman) to the Persian king had prompted the king to declare that all Jews in the land be massacred on a certain date. The evil decree was averted (which is a long story). In celebration of saving the people, and the demise of Haman, the holiday of Purim is celebrated in part by eating three cornered cookies that symbolize the hat of the wicked advisor. The cookies are called "Hamantaschen." This is an updated version of the recipe from our cookbook, Feast Without Yeast. If you like this one, we have plenty more in that book and in Extraordinary Foods for the Everyday Kitchen. We are excited to bring you a brand new, Gluten Free, version of this recipe on our website in honor of Purim! Check out Gluten Free Hamantaschen!
  • ¾ c. raw clover honey
  • ½ c. butter (or ⅓ c. expeller pressed safflower oil)
  • ⅓ c. expeller pressed safflower oil
  • 3 eggs
  • 1 Tbsp. baking powder
  • ½ tsp. sea salt
  • 4+ c. whole wheat pastry flour.
  1. Beat the honey, butter and oil with an electric mixer.
  2. Add the eggs. Beat well.
  3. In a separate bowl, mix together the dry ingredients.
  4. Gradually add the dry ingredients to the wet ingredients. You may not need all of the flour.
  5. The batter should be stiff.
  6. Refrigerate for an hour.
  7. While the dough is chilling, prepare your filling. You can use our new Strawberry Pie Filling, or another filling of your choice.
  8. When you are ready to use the dough, remove from the refrigerator. Let the dough come back to room temperature.
  9. If you feel like you want to rush the process, you can put the entire bowl of dough in the microwave for a minute or so.
  10. Preheat the oven to 350F.
  11. Prepare your cookie sheets by placing parchment on them.
  12. Take out small amounts of dough at a time and knead until the dough is workable.
  13. If the dough is too dry, add some water droplets, a little at a time.
  14. Use some extra flour to prevent the dough from sticking to our work surface.
  15. Roll out to a little less than ⅛ inch thickness.
  16. Using a mason jar lid (wide-mouthed), cut out circles of dough.
  17. Lay the circles of dough on the parchment-covered cookie sheets.
  18. Drop about a teaspoon full of filling in the center of each circle.
  19. Fold up the edges of the dough to form a filled triangle. Pinch together. You may need to use some water to get the dough to stick together.
  20. Leave a small opening at the top of each cookie so you can see the filling.
  21. Bake at 350F for 10-12 minutes, until lightly browned.
  22. Cool and serve!