Delicious Hamantaschen Recipes!

by Anna Shneyderman, Museum at Eldridge Street Intern


Purim is coming up- and what better way to celebrate than baking delicious Hamantaschen cookies?

Our cultural programs director, Hanna Griff-Sleven, recommended a traditional recipe for the sweet pastry. I also found some more quirky takes on Hamantaschen: cinnamon dulce de leche,  chocolate ganache and  salted caramel, savory caramelized onion and goat cheese, and a gluten free option.

I spent a weekday morning baking traditional Hamantaschen with my roommate Ellen (and our cat, Fred, who, in truth, didn’t help all too much but made an appearance or two in the kitchen.)


3 eggs
1 cup granulated sugar
3/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1/2 cup orange juice
5 1/2 cups all-purpose flour
1 tablespoon baking powder
1 cup fruit preserves, any flavor (we used raspberry and strawberry)



1. Preheat oven 350 F.

2. In a large bowl, beat eggs and sugar until light and fluffy.

3. Stir in oil, vanilla and orange juice.

4. Combine flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour.

5. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass.

6. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.




7. Bake for 12-15 minutes or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

8. Enjoy!



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