Hamantashen - Purim Cookies

Save yourself hours of work this Purim by ordering your hamantaschen cookies from Oh! Nuts. We carry large bulk orders of cookies to feed the whole family as well as individually wrapped hamantaschen that are perfect party favors or Purim gifts. Choose from flavors such as raspberry, apricot, pomegranate and mango. Our chocolate-covered hamantaschen cookies can be purchase on their own or as a part of a Purim gift box. Our sugar-free and gluten-free hamantashen are perfect for those with dietary restrictions.

If you'd prefer to bake your own hamantaschen cookies this Purim, we've provided you with three, easy-to-follow recipes that are sure to be a hit. Be sure to browse our selection of fresh and delicious dried fruits and nuts to find the perfect ingredients for your hamantashen filling.

Simple Hamantaschen Recipe

Ingredients

• 3 eggs
• 1 cup granulated sugar
• ¾ cup vegetable oil
• 2 ½ teaspoons vanilla extract
• ½ cup orange juice
• 5 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup fruit preserves, any flavor

Directions

1. Grease a set of cookie sheets. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Beat the eggs and sugar until the mixture is light and fluffy. Add the oil, vanilla and orange juice to the egg mixture.
3. Combine the flour and baking powder in a separate bowl. Then, stir the dry ingredients into the wet ingredients to form stiff dough. Add more flour as needed until the dough reaches a consistency that can be rolled out.
4. Roll dough out to ¼-inch in thickness on a lightly floured surface. Use a cookie cutter or the rim of a glass to cut uniform circles out of the dough.
5. Place the cookies about 2 inches apart on the prepared cookie sheets. Add about 2 teaspoons of preserves to the center of each cookie. Fold the edges over to create a triangular pocket shape.
6. Bake for 12 to 15 minutes, or until lightly browned. Allow hamantaschen cookies to cool for about a minute before transferring them to a wire rack.

Hamantaschen with Dried Fruit Filling

Ingredients

Filling

• 20 ounces pitted prunes
• 12 ounces dried apricots
• 6 ounces dried peaches
• 10 ounces raisins
• 1 orange (thin-skinned or peeled)
• 1 apple
• 6 ounces apricot jam
• 1 dash lemon juice

Dough

• 1 cup sugar
• 3 eggs
• 1 cup oil
• ½ lemon (juice and zest)
• 1 teaspoon vanilla
• 3 to 5 cups flour
• 2 teaspoons baking powder
• 1 pinch baking soda

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Place all of the filling ingredients into a food processor and fine chop them.
3. Begin the dough by creaming sugar and eggs together in a bowl. Mix oil, lemon and vanilla into the egg mixture.
4. Combine flour, baking powder and baking soda in a separate bowl.
5. Add dry ingredients to wet a little bit at a time until the dough is difficult to mix. Add more flour and knead the dough.
6. Roll out dough to about ¼-inch thick. Cut circles out of the dough with a cookie cutter or the rim of a glass.
7. Place a spoonful of filling in the center of each cookie and fold the edges over into a triangular shape.
8. Bake the hamantashen cookies for about 15 minutes on lightly greased cookie sheets.

Hamantaschen with Chocolate and Caramel Pecan Filling

Ingredients

Caramel Pecan Filling

• ¾ cup sugar
• ¼ cup water
• 2 cups toasted chopped pecans
• 7 tablespoons butter or margarine
• ½ cup milk or nondairy creamer
• ¼ cup honey

Chocolate Filling

• ½ cup cocoa powder
• ½ cup sugar
• ¼ cup milk, whipping cream or coffee
• 1 cup chopped toasted walnuts

Dough

• 3 cups flour
• ½ cup finely ground almonds
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup sugar
• 1 cup butter or margarine
• 3 tablespoons hot water
• 2 tablespoons cocoa powder
• 1 egg
• 1 egg white

Directions

Caramel Pecan Filling

1. Place sugar and water in a saucepan over medium-high heat. Bring to a boil and stir until sugar dissolves.
2. Remove from the heat and add butter, pecans and milk. Return to the heat and stir constantly until thick - about 10 minutes.
3. Remove from the heat and add honey.
4. Transfer to a bowl and refrigerate until set - about an hour.

Chocolate Filling

1. Add cocoa, sugar, milk and walnuts to a bowl and blend thoroughly.

Dough

1. Combine flour, almonds, baking powder, salt and sugar. Use an electric mixer to blend butter into the mixture until it resembles very fine crumbs.
2. In another bowl, beat one egg, water and cocoa together. Add this mixture to the flour mixture and stir until dough begins to form.
3. Knead the dough into a ball on a floured surface. Chill the dough for about 30 minutes.
4. Preheat the oven to 350 degrees Fahrenheit.

Assembly

1. Roll out dough to about ¼-inch thick. Use a cookie cutter to cut rounds about 3 ½ inches in diameter.
2. Add about 1 teaspoon of either caramel pecan filling or chocolate filling to the center of each cookie. Form a triangle by folding the edges of the cookie toward the center of the filling. Brush the folded edges with the egg white.
3. Bake the hamantashen cookies on lightly greased, foil-lined baking sheets for about 20 minutes, or until firm.