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Ruth Book's Famous Hamentashen

Ruth Book's famous hamentashen

They're not called famous hamentashen for nothing! Make this recipe your own and you will be revered (just like Queen Esther). Prep time does not include refrigeration time.

  • Duration
  • Cook Time
  • Prep Time
  • 30-40 HamentashenServings


  • 4 cup sifted all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted margarine
  • 1½ cups sugar
  • 2 eggs
  • 4 teaspoons milk/rice milk/water
  • 2 teaspoons vanilla
  • 1 cup of your favorite filling


1. Preheat oven to 375° F.

2. Cream together margarine and sugar, then add eggs and vanilla.

3. In a separate bowl, mix flour, baking powder and salt. Add dry ingredients to the egg mixture with the mixer on low, alternating with water or rice milk.

4. Chill the dough for 1 hour to overnight, then roll out to ¼ inch thickness, and using a water glass or round cookie cutter, cut into 2-inch rounds.

5. Fill each round with 1 heaping teaspoon of your favorite filling, and draw up sides for triangle. Seal edges with cold water.

6. Bake at 375 ° F for about 12-15 minutes.

Contributed by:Elizabeth Book Kratz, CKCA

My mom has generously given her daughters and daughters-in-law her best recipe for hamentashen, and we provide it to you here. But we have all made it our own by adding or deleting certain ingredients. For example, I add a teaspoon of cinnamon to my dough, while my sister-in-law replaces half the water in the recipe with lemon juice. We encourage you to develop your own flavors and tricks for this delicious treat, and we wish a fraylichen purim to all!