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Elaine's Hamantashen (Hamantaschen)


I got this recipe for hamantaschen a few years ago from a friend of my Father's who is known to be a good baker.  She said they usually work well for her and I found out they do!!! 

Choose your favorite filling and use this dough. 

  • Duration
  • Cook Time
  • Prep Time
  • 24 cookiesServings


  • 1/2 cup vegetable shortening
  • 1/2 cup butter or margarine
  • 1¼ cup sugar
  • 3 eggs
  • 1¼ tablespoons orange juice
  • 1½ teaspoons vanilla
  • 4 cups all-purpose flour
  • ½ teaspoon salt
  • 2½ teaspoons baking powder
  • Fillings of choice


1 Cream shortening, butter and sugar together. Add the eggs and blend until smooth.
2 Stir in the orange juice and vanilla. Fold in the flour, salt and baking powder. Mix to make a firm but soft dough. Pat dough into a smooth disc, cover and let it rest for 10 minutes.
3 Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Divide the dough into 2 or 3 flattened discs and work with one portion at a time.
4 Roll out the dough on a lightly floured board to a thickness of 1/8". Us a 3" cookie cutter and cut as many rounds as you can. Brush the rounds with egg wash (1 egg plus 1 egg yolk whisked with 1-2 T water and a pinch of sugar).
5 Fill with a generous teaspoonful of filling. Draw the 3 sides together. Brush with additional egg wash.
6 Bake in the center of the preheated oven for 18 to 25 minutes, until golden brown. Cool on baking sheets.

Note: You can make the hamantaschen dough ahead of time and refrigerate, wrapped in plastic, for up to 2 days or freeze (either in the dough form or the finished cookies) for a couple of months. If refrigerating, allow the dough to warm up before rolling out.