Hamantaschen

Name: Hamantaschen
Total time: 45 min
Cuisine: Jewish
Ingredients: 2/3 cup butter, softened; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 1 teaspoon baking powder; 1 pinch salt; 2 to 3 cups all-purpose flour; 3/4 cup chocolate hazelnut spread

Recipe GLPR3659e375383657

Jewish

Dessert

45 min

Oven

SNAP eligible

Hamantaschen are traditional Jewish cookies shaped into three-cornered hats, traditionally enjoyed during Purim. This version features a tender, lightly sweet dough flavored with vanilla and lemon zest, filled with chocolate hazelnut spread. The cookies are crisp on the outside and soft within, making them perfect for celebrations or everyday enjoyment.

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Ingredients

2/3 cup butter, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 teaspoon baking powder

1 pinch salt

2 to 3 cups all-purpose flour

3/4 cup chocolate hazelnut spread

Directions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes. This can be done by hand with a wooden spoon or using an electric mixer on medium speed.
Add the egg, vanilla extract, and lemon zest to the creamed butter mixture. Beat until well combined, about 1 minute.
In a separate bowl, whisk together the baking powder, salt, and 2 cups of the flour.
Gradually incorporate the flour mixture into the wet ingredients, stirring until a soft dough forms. Add additional flour (up to 1 cup) as needed to achieve a dough that is soft but manageable and not sticky.
Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
Working with one portion of dough at a time, roll out between two pieces of parchment paper to about 1/8-inch thickness. Cut out circles using a 2.5-inch round cutter.
Place approximately 1 teaspoon of chocolate hazelnut spread in the center of each dough circle.
Fold the dough circle in half, then fold again to create a triangular pocket with three corners, pinching the edges firmly to seal. The filling should be visible in the center opening.
Arrange the shaped hamantaschen on prepared baking sheets, spacing them about 1 inch apart.
Bake for 12 to 15 minutes, or until the cookies are golden brown around the edges. The centers may look slightly underbaked but will continue to set as they cool.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Comments

Grocery List Plus Editorial Staff4.25

Hamantaschen is a festive three-cornered pastry that works well for holiday baking or a weekend project, though the 45-minute stated time ignores the chill time that dough requires—budget 90 minutes total, or make it a day ahead. The ingredient list is straightforward and available at any Charlotte chain; Nutella is a pantry staple now, and butter, sugar, eggs, and flour are universal. Cost per serving is modest, roughly $0.40–0.50 per cookie if you get two dozen, with Nutella being the only ingredient that meaningfully adds to the bill. The real caveat is technique: shaping these triangles neatly takes practice and patience, and they demand an oven eye to avoid browning the delicate edges. Leftovers keep well for several days and are satisfying cold or gently reheated.