Working Mom's Hamentashen

Working Mom's Hamentashen

46 Reviews 12 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    30 m
JGIRLSCOUT
Recipe by  JGIRLSCOUT

“This is a great recipe to use when you're short on time but don't want to deprive your family of that famous Jewish fruit-filled cookie around Purim time. Versions of this recipe have circulated around the Colorado Springs Jewish community for years. At a Purim carnival one year, I asked for someone's copy of the recipe. ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 dozen

ADVERTISEMENT

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
  3. Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

Share It

Reviews (46)

Rate This Recipe
CHERYLTB
46

CHERYLTB

These were the easiest hamentashen I've ever made and among the tastiest. The dough has a very, very nice flavor. Make sure to pinch the corners extremely tightly, so there is just a little filling visable. I had several in my first batch open up in the oven. They didn't look so good, but they were delicious!

Goodeats!
44

Goodeats!

This recipe is missing an important ingredient - the liquid. My preschool has used a similar recipe for years with great success. Use 1 box of yellow cake mix (Duncan Hines is pareve), 3 eggs, 1/2 C orange juice and 2 1/2 C flour (add more if the dough is sticky). Fill with your favorite preserve & pinch closed. Bake @ 350 for appx. 10 - 12 minutes. Use a touch of water to seal the edges of the hamantachen. Enjoy!

HappyWife7
37

HappyWife7

So yummy...and so easy to make. The dough was a little crumbly, so I did have to add some water. I doubled the recipe (using two cake mixes, 4 eggs, and about 1 1/2 cups of flour) and made about 36 very large Hamentashen. Actually...I made these for a Hamentashen bake-off and they won against all the "traditional" recipe ones. You gotta try this!

More Reviews

Similar Recipes

Mom's Chocolate Chip Cookies
(863)

Mom's Chocolate Chip Cookies

Mom's Rum Cake
(150)

Mom's Rum Cake

Mom's Raisin Oatmeal Cookies
(67)

Mom's Raisin Oatmeal Cookies

Mom's Best Chocolate Chip Cookies
(46)

Mom's Best Chocolate Chip Cookies

Mom's Excellent Chocolate Chip Cookies
(21)

Mom's Excellent Chocolate Chip Cookies

Mom's Mandelbrot
(12)

Mom's Mandelbrot

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mom's Chocolate Chip Cookies

>

next recipe:

Mom's Excellent Chocolate Chip Cookies