- Shari Rozansky - https://www.sharirozansky.com -


Makes 36 cookies


  • 1 stick plus 3 tablespoons unsalted butter, at room temperature
  • ½ cup sugar
  • 1 large egg
  • 3 tbs. orange juice
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • Between 2 ½ -2 ¾ cups all-purpose flour
  • 1 tsp. baking powder
  • Assorted jams, Nutella, poppy seed or fruit filling or homemade filling

To make the dough:
Beat the softened butter until smooth, about 1 minute. Gradually add in the sugar and beat until light and fluffy, about 5 minutes. Add in the egg and beat. Add in the juice, vanilla and salt and beat until smooth.

Stir the baking powder in to the flour. Add 2 ½ cups of the flour to the bowl and stir to make a stiff dough. If it’s too wet/sticky, add a bit more flour. Wrap the dough in plastic wrap and refrigerate for at least an hour.

To fill and make the hamantaschen:
Set a rack in the middle of the oven and then preheat the oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.

Remove the dough from the fridge. If it feels too hard to roll out, let it stand at room temperature until the dough is easy to work with.

On a lightly floured surface, roll the dough to about 1/4 inch thick.
Cut in rounds using a cookie cutter or the rim of a drinking glass dipped in flour. Repeat rolling and rounding with remaining scraps of dough.
Place the cookies on the prepared cookie sheets and spoon about 2 teaspoons of filling into the center of each one. Pick up the sides and pinch the edges together to form a triangle.

Bake for 12-15 minutes on the middle rack, or until lightly browned. Transfer cookies to wire racks to cool completely.

Easy Date Filling:


  • 15 Medjool dates, pitted and coarsely chopped
  • ¼ cup orange juice
  • 1 tsp. fresh lemon juice
  • 1 tsp. fresh grated lemon zest

Put all the ingredients in a small saucepan and cook on low heat until the dates are soft enough to mash with a fork, about 3-5 minutes. When cool, refrigerate until ready to use.