Updated: Apr 6
Just in time for Purim, I'm excited to share my first hamantaschen recipe! I look forward to sharing more variations next year, but this base recipe will allow you to bake and fill these festive cookies with a variety of fillings of your choice, or to stick with chocolate chips like I did, for the perfect holiday treat.
This recipe makes about a dozen cookies, and you'll need a 1/2 cup of filling. I tested this out in one batch with 1/4 cup of jam and 1/4 cup of chocolate chips, and for my final batch I went with a 1/2 cup of chocolate chips. I filled my hamantaschen with jumbo milk chocolate chips (just under a 1/2 cup) and right when they came out of the oven, I sprinkled on some mini semisweet chips so that I could ensure the full center would be full of chocolate. You can't go wrong either way, as long as you stick to that general quantity and ensure that your corners are well sealed.
Though the cookie dough recipe remained the same with both batches, there is a key reason that my second batch was a success. I cut and shaped my dough while it was still at room temperature and then I chilled my cookies in the fridge before baking. Shaping the dough at room temperature allowed me to seal my cookie corners really well, and chilling before baking allowed them to keep their shape once they hit the oven.
1 stick (1/2 cup, 8 tablespoons) unsalted butter at room temperature 113g
1/2 cup granulated sugar 96g
1 teaspoon vanilla extract
1 large egg
1 3/4 cup flour 210g
Pinch of salt
1/2 cup chocolate chips (or filling of choice)
2 tablespoons powdered sugar 15g
Total time: Under two hours
Prep time: 15-20 minutes
Bake time: 16-18 minutes
Chill time: About an hour
Servings: 12 cookies
Round cookie or biscuit cutter just over 3 inches in size
Sifter or mesh strainer if you plan to top with powdered sugar
In a large bowl, combine your butter and granulated sugar using a spatula or large spoon until you see no streaks of butter. Note: your butter needs to be at room temperature for this and should be soft to the touch. If you need, you can soften your butter in the microwave for about 10 seconds.
Next, add in your egg and vanilla and continue to mix until everything is fully combined.
Add in your flour and salt and continue to mix until a ball of dough has formed.
Add your dough onto a piece of parchment paper and then top it with a second piece. Use a rolling pin to roll your dough out into a circle (about 12 inches around). At this point, if your dough feels too soft, you can place it into the fridge for 10-15 minutes.
Remove the top sheet of parchment paper, and use a round cookie or biscuit cutter (just over 3 inches in size) to cut out circles - I usually can get about 7 or 8. Then, take your scraps, re roll them to the same thickness, and cut out additional circles. You should get about 12 circles in total.
Add your circular cookies onto a large, lined baking sheet. Into the center of each cookie, spoon in about two teaspoons of filling. I chose to use large chocolate chips (the majority of my "1/2 cup allotment"), and reserved about two tablespoons of mini semisweet chips to top my cookies with for when they come out of the oven.
Once your filling is in the center, you'll create your triangle shape. I like to start by sealing one corner, and then doing the second two together. There should be only a small space in the center left uncovered by dough, and be sure that you seal the three corners well so that they remain intact when baking.
Place your cookies in the fridge to chill for an hour (up to two hours).
Preheat your oven to 350 degrees and bake your cookies for 16 to 18 minutes, or until the corners are lightly golden. Once they come out of the oven, if you reserved some additional or mini chips, sprinkle them into the center of your cookies right away. Then if you'd like, you can sift on powdered sugar (I love the look of it and it adds a bit of extra sweetness) or leave them as is - and enjoy!
Carb and serving info:
Carbs per serving (1 of 12): 27
Carbs for full recipe: 328
Adjust the below if you make any alterations or substitutions.
Carbs from chocolate: 50
Carbs from powdered sugar: 16
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.