• 1 cup sugar
  • 1/3 cup vegetable oil
  • 1/2 cup butter
  • 4 eggs - 3 for batter, 1 for wash
  • 1/2 cup orange juice
  • 4 cups flour + about a 1/2 cup to roll the batter
  • 3 tsp baking soda
  • 1 tsp salt
  • your filling: raspberry or apricot preserves work well. chocolate chips or mashed prunes are also good, my very favorite, nutella

purim, such a fun holiday. today i got to visit j’s school and watch them celebrate. i remember being his age, we used to all gather and dress up, kind of like halloween but with noise makers, lots of yelling and special cookies. we sang songs an ate. most temples had big celebrations that had rides and games. it was a huge celebration.

i remember making hamantashen with my mom and sister. we made very traditional hamantashen, apple, prune, poppy. i remember eating the apple butter by the spoonful and my mom yelling because there would be none left for the cookies. in my house i let j and p pick the filling, we use jam, this year we used black raspberry. i think it was a great choice, so good.

the hamantashen recipe i have is very light, it’s not like the usual hamantashen you would find at a bakery. although it looks like a cookie on the outside, it’s like a soft spongecake on the inside. this is a recipe i have been making for years. i have no idea where it came from, it’s printed on a sheet of paper that had been sitting inside a recipe book.


hamantashen are not that hard to make, not as hard as you might think. the hardest part, making the triangles. with a quick circular cookie cutter or top of a jar, so easy.

  1. preheat oven to 350 and cover your cookie sheet in parchment paper.
  2. with a mixer, cream sugar and butter. add oil, eggs and OJ, mix well.
  3. sift dry ingredients together in a separate bowl, add to wet and beat in gently.
  4. take your dough out of the bowl, i use a sheet of parchment paper which is well floured, make sure to flour your hands and the roller. roll and cut circles with a cookie cutter or a top of a jar. in each circle add a 1/2 tsp of jam and then raise three sides up and pinch each corner to shape into a triangle . make sure the sides are pinched well, they will separate during baking if not and you will have jam all over the place (i managed to not pinch a couple really well and made a fruit leather, j wouldn’t touch them).
  5. brush with your egg wash and bake for 10-15 minutes or until golden brown.
  6. cool on racks and transfer into container that can be sealed.

enjoy and have a happy holiday!


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