This triangle-shaped cookie is a staple for Purim.
The Jewish holiday of Purim is celebrated with drinking, dancing and lots of eating. You’ll need a tray of hamantaschen for your family, but think twice before you head to the grocery store for a package of these triangle-shaped cookies. Instead, your best bet is to try your hand at making them yourself.
To make the perfect, golden-delicious hamantaschen, ask your bubbe for her secret recipe, or use our guide below.
The filled shortbread cookies are named after the villain in the story of Purim, Haman. He was the chief advisor to King Ahasuerus, and tried to destroy all the Jewish people in the kingdom. Fortunately, Esther, the Jewish queen, foiled his plot. Purim is a celebration of the salvation of Jewish people.
Hamantaschen are shaped to resemble Haman’s legendary three-cornered hat and are traditionally stuffed with poppy seeds, fruit preserves or chocolate.
Editor’s Tip: You can use a traditional poppy seed filling for your hamantaschen, too. Look for it at a Jewish bakery or deli.
Instructions
Step 1: Make the filling
In a small saucepan, cook apricots and water over low heat until the water is absorbed and apricots are soft. (It should take about 45 minutes or so.) Cool slightly; then transfer to a blender. Cover and process your fruit filling until it’s smooth. Add sugar; cover and process until blended. Set the filling aside.
Step 2: Make the dough
In a large saucepan over low heat, melt shortening with almond milk. Remove from the heat. Next, stir in the sugar. Add one egg at a time, whisking well after each addition. Stir in the lemon extract. Combine the dry ingredients; gradually add to the saucepan and mix well.
Cover the dough and refrigerate for 4 hours or until it’s easy to handle.
Step 3: Roll out the dough
Preheat your oven to400°F. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon of apricot filling in the center of each. Bring three edges together over the filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently.
Editor’s Tip:Be careful not to overfill your hamantaschen, or you’ll end up with blobs instead of triangles!
Place 1 in. apart on ungreased baking sheets.
Step 4: Bake
Bake for 8-10 minutes or until the cookies are golden brown. Remove to wire racks to cool.
These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime. —Karla Johnson, East Helena, Montana
Once you start eating this taste-tempting treat, you may not be able to stop! Matzo crackers are topped with buttery caramel, chocolate and slivered almonds...and then baked to perfection. —Sharalyn Zander, Jacksonville, Alabama
This rich cake is the essence of moist, dense and chocolaty. A silky chocolate ganache infused with rosemary really takes it over the top. —Kelly Gardner, Alton, Illinois
This sophisticated herbal gelato can be served as an appetizer, a palate-pleaser between courses or a dessert that tastes like heaven on a spoon. —Christine Wendland, Browns Mills, New Jersey
It wouldn’t be the holidays for my family and friends if I didn’t make these chewy lime-flavored macaroons. I usually make several batches a week during the season..—Alisa Costa, Chatham, New York
Between the creamy filling, crispy crust and gooey caramel sauce, there's a lot to love about this tart. Plus, you can make it two to three days in advance. One of my daughters even asks for this instead of cake on her birthday. —Leah Davis, Morrow, Ohio
These apple treats are a staple in my holiday goody packages. Sometimes I add an 1/8 teaspoon of cayenne to the cinnamon mixture for a little extra kick. —Laurie Bock, Lynden, Washington
A friend gave me this recipe a long time ago. It’s rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. —Norma DesRoches, Warwick, Rhode Island
In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. —Barbara Estabrook, Rhinelander, Wisconsin
No matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
After picking an abundant crop of pears, I was looking for new ways to enjoy them. A friend suggested warming them with butter and brown sugar. This tasty recipe was the result! We like them with vanilla bean ice cream, but plain vanilla or cinnamon are also quite delicious! —Sue Gronholz, Beaver Dam, Wisconsin
Cinnamon, nutmeg and walnuts add a homey autumn flavor to these stuffed apples, but the slow cooker does most of the work for me. —Graciela Sandvigen, Rochester, New York
This recipe pairs white and dark chocolate with whole, natural ingredients for an unbelievably delicious treat! These candies are perfect to give as a gift. —Kelly Zdrowak, Orchard Park, New York
Jacqueline is a blogger and writer, passionate about sharing the latest in helpful tips and trends in food and cooking. In her spare time, you’ll find her trying new restaurants and experimenting in the kitchen.