For centuries, hamantaschen have been part of the Jewish tradition. Although they have recently gained popularity for their triangular shape, they originated from the joyful celebration of the holiday of Purim, which honors the story retold by Queen Esther and the defeat of Haman, the villain of the Purim story, by the Jewish people in Persia.
Purim commemorates the bravery of Queen Esther, who revealed herself as a Jew and saved her people from the evil plan devised by Haman to destroy the Jews. The Purim story is an incredible tale of survival, irony, and bravery for both Esther and her people. The celebration includes reading the Megillah (the Book of Esther), dressing in costumes, sending food to others (mishloach manot), donating to the poor (matanot l’evyonim), and feasting on a variety of foods, including hamantaschen.
Ingredients (makes about 35 cookies)
- ¾ cup unsalted butter, room temperature
- ⅔ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1–3 teaspoons water (if needed)
- Your choice of filling (e.g., jam, poppy seed, preserves, chocolate spread)
Instructions
Cream Butter & Sugar:
In a large bowl, beat the softened butter with sugar until light and fluffy.
Add Flavorings:
Mix in the egg, vanilla, and orange zest until well combined.
Form Dough:
Stir in the flour and salt, mixing until a crumbly dough forms.
Knead gently until smooth. If the dough feels too dry, add water one teaspoon at a time until it holds together but is not sticky.
Chill:
Flatten the dough into a disk, wrap it, and refrigerate for 3 hours or overnight.
Shape Cookies:
Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the dough out to about ¼ inch thick.
Use a 3-inch round cutter or glass to cut circles.
Fill & Fold:
Place about 1 teaspoon of filling in the center of each circle. Fold the edges up into a triangle, pinching the corners to seal.
Bake:
Arrange on a parchment-lined baking sheet and bake for 15–20 minutes, until lightly golden.
Cool & Serve:
Let cool on a rack before serving. Store in an airtight container.
These cookies are tender, lightly citrus-scented, and delightfully versatile—perfect for celebrating Purim or any occasion.