A traditional recipe for a traditional cookie, but don't worry, it's really easy to make and really delicious.
Editor’s Note: With all the gourmet options available, it's always great to share a classic hamantashen recipe; the real deal, the way Bubbie made them. If you want to add some gourmet touches you can add dry spices or citrus zest (about 1 teaspoon) into the dough for an extra pop of flavor.
- Cook Time
- Prep Time
- 36 hamantaschen (approximately depending on size)Servings
- 3½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup finely ground almonds
- 9 ounces butter
- 1 cup confectioner's sugar
- 3 tablespoons granulated sugar
- 2 eggs
- Pinch salt
Poppy Seed Filling
- 300 grams ground poppy seeds (approx. 2⅓ cups)
- 1 cup granulated sugar
- 1½ cups milk or orange juice
- 3 tablespoons honey
- Lemon zest (optional)
1. Sift flour and almonds.
2. Beat butter with confectioner's sugar and granulated sugar.
3. Add eggs to the butter.
4. Add the sifted flour and almonds, baking powder, and salt to the butter. Mix until dough is formed.
6. Wrap dough in plastic wrap and refrigerate at least an hour.
7. In a medium saucepan over medium heat, cook milk, sugar, and poppy seeds for 15 minutes.
8. Add the honey and lemon zest and cook 5 minutes more. Let cool.
9. Roll out the dough thinly and create circles.
10. Put about 1/2 teaspoon of filling in the middle of each circle. Fold up dough into a triangle and pinch the edges.
11. Bake about 10 minutes in 375℉ (190°C) oven until golden.