Jewish Old Family Recipe Hamantashen by Ileene Rubinrotte
Celebrate tradition with this authentic Jewish Old Family Recipe Hamantashen by Ileene Rubinrotte, a delightful treat perfect for Purim or any festive occasion. This classic recipe features a delicate, buttery cookie dough made with simple pantry staples like unsalted butter, granulated sugar, and pure vanilla extract. The dough is rolled thin and shaped into iconic triangular pockets, generously filled with your choice of poppy seed filling, fruity jam, or silky chocolate spread. With just 20 minutes of prep time and a short bake, these cookies come together effortlessly and are guaranteed to be a hit. The golden-brown edges and tender crumb make every bite magical, while the nostalgic flavors pay homage to cherished family traditions. Perfect for sharing, this recipe yields 24 cookies that are as beautiful as they are delicious. Whether for holiday celebrations or a taste of heritage, these hamantashen are sure to impress!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Kosher salt
- 1 cup Poppy seed filling (or filling of choice: jam, chocolate spread, etc.)
Instructions
Cream the butter and sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Dust a clean surface with flour and roll out one portion of the dough to about 1/8-inch thickness.
Using a round cookie cutter (approximately 3 inches in diameter), cut out circles from the dough.
Place a teaspoon of filling in the center of each circle. Fold the edges of the circle up to form a triangular shape, pinching the corners tightly to seal.
Transfer the hamantashen to the prepared baking sheets, spacing them about an inch apart.
Bake for 12-15 minutes, or until the edges are just golden brown.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 11.4 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 51 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
