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Hamantaschen Dough (non-yeasted)


  • 3/4 cup sugar
  • 1/2 cup butter softened
  • 2 eggs 1 for the batter, 1 for the egg wash
  • 2 tablespoons orange juice
  • 2 cups whole wheat pastry flour you can use all purpose, I was shooting for a very slightly more healthful cookie
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt


  • Dough must be made at least 24 hours before you want to bake the cookies, as it needs to be thoroughly chilled prior to rolling out, filling and baking.
  • In a stand mixer, or with a hand mixer, cream butter and sugar together. Add egg and orange juice and beat until combined. In a separate bowl, sift together the flour, baking powder and salt. Incorporate the dry ingredients into the wet in batches. Beat a stiff dough forms. Shape the dough into a ball, wrap it in plastic wrap and stash it in the refrigerator.
  • When the dough has chilled thoroughly and you're ready to bake, remove the dough from the refrigerator. Preheat over to 350 degrees. Flour your board and rolling pin well and roll the dough until it is approximately 1/4 inch thick (too thin and the cookies will spread).
  • Using a biscuit cutter or drinking glass, cut the dough into rounds. Transfer the rounds onto a parchment or Silpat-lined cookie sheet. Fill with a scant 1/2 teaspoon of jam. Paint the edges of the cookie with the egg wash (whisk one egg with a tablespoon of water). Fold and pinch the edges into a triangle, making sure to seal them well so that no jam leaks out. Brush the cookies with a bit more of the egg wash, to give them a nice shine.
  • Bake for 10-12 minutes, until tops are a light golden brown.


Recipe adapted from "The Molly Goldberg Jewish Cookbook"