Jam-Filled Lemony Hamantaschen

Nothing says Purim like hamantaschen, the famous 3-sided filled cookie.

I used to make the classic recipe, flavored with orange juice.  However, this year, when I went to find the tattered decades-old recipe, it seemed to have disappeared (or dissolved ... it was easily 30 years old).    I found this version shared on one of the many Jewish cooking/baking sites I lurk at.  It uses lemon instead of orange.  Good thing, since I forgot to purchase oj at my last Try-n-Save run, but conveniently had a few lemons begging for use.  As a bonus, the lemon flavor really brightened up the tasted of the jam filling!  So out with the old classic, in with the new tradition.  

Jam-Filled Lemony Hamantaschen

Adapted from: Cinnamon Shtick

Note: For a parve (non-dairy) version, replace the butter with stick margarine, and replace the milk with your preferred milk substitute

2 cups plus 2 Tbl. (283 g) unbleached flour
1/4 tsp. baking powder
1/4 tsp. table salt
2 tsp. lemon zest (from about 1/2 lemon)
3/4 cup granulated sugar
1 stick (1/2 cup) unsalted butter, cut up, room temperature
1 whole egg plus one yolk, room temperature
1 tsp. fresh lemon juice
2 tsp. milk (whole, low-fat or skim)
1 tsp. pure vanilla extract
1/2 cup of the jam or preserves of your choice (I used strawberry), room temperature or straight from the refrigerator


In a small mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, stir together the lemon zest and sugar. Add butter. Run mixer on low speed until sugar is mixed in, then increase to medium speed for 2 minutes (with a stand mixer) or 3 minutes with a hand mixer), scraping down the sides with a rubber spatula, if necessary, until sugar is completely mixed into the butter and mixture is lighter and fluffy.

Stop mixer, add whole egg, egg yolk, lemon juice, milk, and vanilla; continue to beat at medium speed until all the liquid ingredients are fully incorporated, at least 1 additional minute.

Stop mixer, add all of the flour mixture into the mixer bowl. Turn the mixer on the lowest speed and mix just until the dry ingredients are mixed in.  

Scrape out half the dough on a large piece of plastic wrap. Using the plastic wrap, push down and shape the dough into a thin disk. Wrap the disk completely and refrigerate for at least two hours, up to overnight. Repeat with the remaining dough.

Preheat oven to 400F.

Line 2 cookie sheets with parchment paper. Take one of the dough disks from the refrigerator and roll out in between two pieces of parchment paper that are lightly dusted with flour. Roll dough so that it is about a quarter-inch thick.

Using a round cookie cutter or glass 2½ inch in diameter, cut as many rounds out as you can. You may need to dip your cutter into some flour to avoid it sticking to the dough. Quickly (so that the dough doesn’t warm up and become sticky) gather the scraps of dough together, then roll out and cut more rounds.

Fill each round with 1 level teaspoon of the jam (t won't look like enough ... but it's plenty!). Form each circle into triangles by first folding up 2 sides of the rounds and with one hand pinch edges tightly. Then with both hands bring up the other sides of the rounds, each pinching two sides together, thus making three corners. You want to make sure that the seams are fully closed so that they do not open while baking, while allowing the jam to peek out in the center. If the seams refuse to cooperate, lightly wet your fingers and pinch again.

Place the hamantaschen on one of the prepared cookie sheets. Repeat with remaining rounds and jam, allowing about an inch between each hamantaschen.

Place the cookie sheet with the hamantaschen in the freezer for at least 15 minutes. This is important to prevent the dough from spreading out too quickly as it is baked.

Repeat with the remaining disk of dough.

Bake in center of oven for 10-12 minutes, or until hamantaschen are lightly brown around the bottom edges.  The tops should not brown.  Turn over one if necessary, to assure the bottoms are not starting to burn.

Place cookie sheet with the hamantaschen on a cooling rack for 5 minutes (to allow hamantaschen to set up), and then transfer cookies, still on parchment, to a cooling rack; cool completely before enjoying.

Store hamantaschen in a single layer (or between layers of wax paper or parchment) in a food-safe plastic bag or tightly covered container for up to 3 days. Can freeze for up to a month.