Hamantashen Cookies
User Reviews
4.5
12 reviews
Excellent
Hamantashen Cookies
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This hamantashen cookie recipe is to die for! Made with homemade Jam and walnuts. Try this for your next holiday and your guest will surely be pleased.
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Ingredients
For Prune Jam
- 16 oz prunes
- 8.75 oz sugar
- 8.5 fl oz water
For Cookies
- 1 cup (2 sticks) unsalted butter softened
- 10.5 oz all purpose flour
- Zest of 1 lemon
- 1.75 oz sugar
- 1/2 teaspoon vanilla powder you may use vanilla extract
- 1 egg
- 1/2 teaspoon salt
- 1 tablespoon Sour Cream or Greek yogurt
For the filling
- 1 1/2 cups prune jam
- 1/2 cup walnuts chopped and toasted
For the egg wash
- 3 egg yolks lightly beaten
- pinch flour
- Pinch salt
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Instructions
For Prune Jam
- Boil sugar and water in a pot. Add the prunes and simmer until the mixture thickens up. About 30 minutes.
- Let the jam cool and wait until the next day to set up
For Cookies
- Preheat Oven to 350 Degrees Fahrenheit
- Dump all the ingredients in the Mixer and blend until a dough is created
- On a floured surface using a rolling pin, roll the dough until it's 1/4 inch flat.
- Using a 2" round cookie cutter or a glass cut circles and place them on a cookie sheet lined with Parchment paper
Assembly:
- Place a small amount of Jam in the center of the cookie (about 1 teaspoon)
- Top with the chopped Walnuts
- Grab the sides of the top part of the circle and pinch them towards the center. Then choose the lower part and pinch them towards the top part creating a nice triangle.
- Using a Pastry Brush, paint the hamantaschen including the sides
- Place in the oven until Golden Brown (about 20 minutes)
- When the cookies are ready remove from oven and let them cool On a baking rack
Notes
- You can use any filling you want. I made a few with Nutella and Toasted Hazelnut. You can also add store bought Jelly or chocolate chips. If you decide on making the Jam at home it is much better to make it the day before so it has a chance to set up properly
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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