By • April 23, 2010 7 Comments

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Author Notes: Hamantaschen are an annual staple in my family. As you probably know, they can often be cakey, mushy, or instantaneously stale. Not so with these: they've been perfected. They're crunchy, flavorful, and a perfect counterpoint for their (surprise!) nutella filling. Rivka

Serves about 20

  • 2/3 cup Butter
  • 1/2 cup Sugar
  • 1 Egg
  • 1 teaspoon Vanilla
  • 1 teaspoon Lemon zest
  • 1 teaspoon Baking powder
  • pinches Salt
  • 2-3 cups Flour
  • 1 Small container nutella
  1. In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add egg and vanilla, and mix on medium speed for about 1 minute to incorporate.
  2. In a separate smaller bowl, combine lemon zest, baking powder, salt, and 2 cups flour. Mix, then add to wet ingredients and mix on low speed just until dough comes together. Add up to - more cup flour if dough is too sticky; I usually add 1/2 cup extra, the use some of the other half cup to roll out dough.
  3. Gather dough into a ball, wrap in plastic, and refrigerate 45 minutes. Remove from plastic and transfer to floured surface, the roll to 1/8 inch thick.
  4. Using a 2-inch cookie cutter, cut as many cookies as you can. Feel free to reroll scraps.
  5. Set up your station: a little bowl of water on hand, jar of nutella fit with a spoon, and a tray coated with parchment. Drop a teaspoon of nutella onto the center of each cookie, dip your finger in water and coat the outer rim on each cookie, and fold sides into a triangle.
  6. Preheat oven to 375. Pile cookies onto cookie sheet 1 inch apart. Bake 10-15 minutes, until just starting to turn golden. Transfer to a rack to cool completely.

More Great Recipes: Cookies|Desserts

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Comments (7) Questions (1)


6 months ago Yael Shuval

This recipe is amazing! It is fairly similar to what my mother makes from an old Israeli cookbook. The dough is perfect. I made three fillings - my mother's poppyseed, Alice Medrich's brownie filling, and a super simple tahini-fig. Sublime!


6 months ago erinbdm

Thanks for sharing this. I've had many bad experiences with Hamantaschen recipes in the past (corners opening, puffing up, leaking filling, etc). These came out of the oven crisp, flavorful, and tidy.


6 months ago Rivka

So glad they worked for you! I've been making these for years, and this year, I swapped out half the butter for an equal weight of cream cheese. Highly recommend.


over 4 years ago dahliat

I tried making these last weekend, and they just didn't stay closed - most of them opened up so they were more like flat cookies with filling. Would dough staying too long in the fridge cause that problem? My dough was in for a bit longer than an hour...


over 4 years ago Rivka

So strange that they came open. I usually find that as long as I use the water and really pinch each edge closed, they have no problem. That said, another alternative is to fold the hamantaschen edges closed such that they overlap, like envelope flaps, instead of pinching them together. This way, there's no where to fall.


over 5 years ago Rivka

So embarrassed about the they're/their mistake! Entered this recipe from my iPhone on the way to vaca -- I'm actually a grammar fiend. Also why I couldn't upload a picture of these cookies -- but they're very pretty!


over 5 years ago drbabs

Barbara is a trusted source on General Cooking.

Saving for Purim! Nutella Hamentaschen! Yum!