So You Want To Bake Some Hamantaschen…

The Sacred Recipe Box

The Sacred Recipe Box


4 eggs

¾ C. sugar (or less)

1 C. oil

Juice + Rind ½ lemon, ½ orange

Pinch salt

3-3 ½ C. flour

2+ Teaspoons bak[ing] powder

Form convenient balls for rolling out (fairly thin).

This dough freezes well.

Also in wax paper it will keep in fridge proper for several days. 

Here is what’s missing, as any hamantasch-maker can tell you:

Cut out circles with cookie cutter or the top of a glass. Hold circle in palm of one hand, and put a spoonful of filling into the center of the circle. (The filling described above gets my vote.)

Then pinch up 3 sides to form the characteristic triangular shape.

I can’t recall what the baking time is, nor does the antique recipe card specify, but try 375 degrees for about 20 minutes, checking to see if hamantaschen are lightly browned. If not, bake 10 minutes more. 

And do remember, if you insist on using poppyseed stuffing, that hamantaschen are in reality ancient fertility pastries. Just saying that you might want to read—or re-read—Susan Schnur’s brilliant analysis here.

The views and opinions expressed in this article are the author’s own and do not necessarily reflect those of Lilith Magazine.