Name: Jewish Hamantaschen Cookies
Prep time: 5 min
Cook time: 15 min
Total time: 3 h 20 min
Yield: 2
Ingredients: 1 c. Coconut Sugar; 1 1/3 c. Unsalted Butter, Softened; 3/4 c. Carbonated Water (or another egg substitute); 1 tbsp. Cold Water; 1/2 tsp. Mexican Vanilla; 4 c. King Arthur Organic All-Purpose Flour; 1/2 c. Fruit Preserves or Jam

Jewish Hamantaschen Cookies are a traditional Jewish pastry that has a rich history and is named after the villain Haman from the Book of Esther in the Hebrew Bible. In addition, they are a sweet, buttery, and slightly crumbly cookie.

Furthermore, they are often filled with various sweet fillings, fruit preserves, or jams, such as apricot, raspberry, or prune. Finally, the Jewish Hamantaschen Cookies are most enjoyed during holiday celebrations.

Coconut Sugar
Unsalted Butter, Softened
Carbonated Water (or another egg substitute)
Cold Water
Mexican Vanilla
King Arthur Organic All-Purpose Flour
Fruit Preserves or Jam

First, in a Kitchen Aid Stand Mixer, beat the softened butter and the sugar until creamy and smooth.
Next, add the egg substitute, water, and vanilla. Mix until just combined.
Then, mix in the flour, one cup at a time, until just combined.
Next, turn the mixer off and remove the cookie dough.
Finally, wrap the cookie dough in plastic wrap and refrigerate for at least 3 hours or overnight.
- Note: You can make this cookie dough a day in advance or the night before, so you do not have to “wait” and be “too patient.”

Beat the Butter and Sugar Until Smooth and Creamy

Beat butter and sugar — First, in a Kitchen Aid Stand Mixer, beat the softened butter and the sugar until creamy and smooth.

Add the Wet Ingredients

Add the Flour; Mix Until Combined

The cookie dough is ready — Next, turn the mixer off and remove the **cookie** dough.

Remove and wrap dough — Finally, wrap the **cookie** dough in plastic wrap and refrigerate for *at least 3 hours* or overnight.

Shaping the Jewish Hamantaschen Cookies

First, preheat the oven to 375 degrees Fahrenheit.
Next, line two baking sheets with parchment paper or silicone baking sheets.
Then, pinch off golf-ball-sized balls of cookie dough, and roll them into smooth balls of dough.
Next, lightly sprinkle each of the balls of cookie dough with flour.
Then, place one ball of dough between two small sheets of parchment paper, and press the dough into a 3-inch circle about 1/4-inch thick. Repeat this process with all the balls of cookie dough.
Finally, place the circles of cookie dough onto the parchment-lined baking sheets about 1 inch apart.

Pinch Off Golf-Sized Balls of Dough

Golf ball sized balls of dough — Then, pinch off golf-ball-sized balls of **cookie** dough, and roll them into smooth balls of dough.

Sprinkle the Dough Balls with Flour

Sprinkle balls of dough with flour — Next, lightly sprinkle each of the balls of **cookie** dough with flour.

Press the Dough into a 3-inch Circle Between Parchment Paper

Press the dough down — Then, place one ball of dough between two small sheets of parchment paper, and press the dough into a 3-inch circle about 1/4-inch thick. Repeat this process with all the balls of **cookie** dough.

Circular dough — Finally, place the circles of **cookie** dough onto the parchment-lined baking sheets about 1 inch apart.

Filling the Jewish Hamantaschen Cookies

First, place 1 tsp. of Fruit Preserve or jam into the center of each circular round of cookie dough.
Next, using lightly floured fingers, pinch the dough together to form 3 corners and ensure the corners are sealed. (You can also use a little bit of water to seal the corners).
- Note: The raw cookie dough should look like a rounded triangle.
Finally, pat the folds down to prevent the dough from separating while baking.

Fill the dough — First, place 1 tsp. of Fruit Preserve or jam into the center of each circular round of **cookie** dough.

Pinch the Dough Together to Form 3 Corners (Triangle)

Fold Dough into a Triangle — Next, using lightly floured fingers, pinch the dough together to form 3 corners and ensure the corners are sealed. (You can also use a little bit of water to seal the corners). The **cookie** should look like a rounded triangle.

Baking and Serving the Jewish Hamantaschen Cookies

First, bake the cookies, for 15 minutes.
Next, once the cookies are baked, carefully remove them to a wire cooling rack.
Finally, allow the cookies to cool slightly, place them on a serving tray, and enjoy!

Bake the Cookies at 375 Degrees Fahrenheit for 15 Minutes

Bake the cookies for 15 minutes — First, bake the **cookies**, for 15 minutes. Next, once the **cookies** are baked, carefully remove them to a wire cooling rack.

Serve and Enjoy!

Baked Cookies — Finally, allow the **cookies** to cool slightly, place them on a serving tray, and enjoy!

Storing and Gifting the Jewish Hamantaschen Cookies

Jewish Hamantaschen Cookies are delicious eaten the day they are baked, and they’re also beautiful, edible gifts for friends and family during any holiday season. Therefore, if you intend to gift them, I’d recommend storing them in an airtight container such as holiday-inspired Tupperware.

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