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Classic Hamantaschen

classic hamantaschen Dessert European
Classic Hamantaschen
  • Prep 40 min
  • Total 3 hr 0 min
  • Servings 20

A three-cornered, soft buttery cookie traditionally eaten during the Jewish holiday Purim, our classic Hamantaschen recipe is made from scratch and filled with your favorite flavor of jam or preserves. MORE+ LESS-

Molly Yeh
Created February 25, 2014
Gold Medal Flour
Make with
Gold Medal Flour


cup unsalted butter, softened
oz (half 8-oz package) cream cheese, softened
egg yolk
teaspoon vanilla
teaspoon almond extract
Dash salt
2 1/2
cups Gold Medal™ all-purpose flour
Powdered sugar
cup jam or preserves (any flavor)


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  • 1
    In large bowl or bowl of stand mixer, beat butter and cream cheese until blended. Add egg yolk, vanilla, almond extract and salt; beat well. Gradually add flour, beating until well combined. Wrap dough in plastic wrap; refrigerate 2 hours.
  • 2
    Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
  • 3
    Dust work surface with powdered sugar. Working with half of the dough at a time (keep remaining half refrigerated), roll out dough with rolling pin. With 3-inch cookie cutter, cut out rounds. Spoon 2 teaspoons jam in center of each. Moisten edges of dough rounds with water; pinch each into 3-cornered shape. Place on cookie sheets.
  • 4
    Bake 9 to 12 minutes or until edges are slightly brown. Cool completely on cooling racks. Dust with powdered sugar.

Expert Tips

  • When you’re molding the 3-cornered shape, pinch the edges well! Otherwise they’ll come apart in the oven.
  • Instead of jam, some of my other fillings include mashed sweet potato and peanut butter!

Nutrition Information

No nutrition information available for this recipe

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