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Classic Hamantaschen

Molly Yeh
Created Feb 25, 2014
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A three-cornered, soft buttery cookie traditionally eaten during the Jewish holiday Purim, our classic Hamantaschen recipe is made from scratch and filled with your favorite flavor of jam or preserves.

Classic Hamantaschen

  • Prep Time 40 min
  • Total 3 hr 0 min
  • Servings 20
  • Ingredients 9
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Ingredients

  • 1 cup unsalted butter, softened
  • 4 oz (half 8-oz package) cream cheese, softened
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • Dash salt
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • Powdered sugar
  • 1 cup jam or preserves (any flavor)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In large bowl or bowl of stand mixer, beat butter and cream cheese until blended. Add egg yolk, vanilla, almond extract and salt; beat well. Gradually add flour, beating until well combined. Wrap dough in plastic wrap; refrigerate 2 hours.
  • Step 
    2
    Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
  • Step 
    3
    Dust work surface with powdered sugar. Working with half of the dough at a time (keep remaining half refrigerated), roll out dough with rolling pin. With 3-inch cookie cutter, cut out rounds. Spoon 2 teaspoons jam in center of each. Moisten edges of dough rounds with water; pinch each into 3-cornered shape. Place on cookie sheets.
  • Step 
    4
    Bake 9 to 12 minutes or until edges are slightly brown. Cool completely on cooling racks. Dust with powdered sugar.

Nutrition

Nutrition Facts are not available for this recipe

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