Get the Recipe: Hamantaschen Cookies


  • 3/4 cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1 tsp grated orange zest
  • 2 1/4 cups flour
  • 1/4 tsp salt
  • 1-5 tsp water, if needed
  • 1/4 cup apricot preserves
  • 1/4 cup raspberry preserves
  • 1 egg white, beaten


  • Preheat oven to 350 F.
  • In a bowl, combine butter, sugar, egg, vanilla, Orange and salt, and beat with a mixer until fluffy. Add flour; beat. Form dough into a thin disk. Wrap disk in plastic wrap; chill for 1 hour.
  • Transfer dough to a floured surface; roll to a 3⁄16″ thickness. Using a 3-inch cookie cutter (not smaller) or the 3-inch rim of a glass to cut circles, cut dough into rounds. Reroll scraps; repeat. Transfer the rounds to 2 parchment paper–lined baking sheets.
  • Place about 1 tsp. apricot preserves in center of half the rounds; place about 1 tsp. raspberry preserves in the center of remaining rounds. Brush egg white around edges. Fold in edges to form a triangular package, leaving a small opening at the top. Refrigerate filled cookies for 30 minutes.
  • Bake cookies, one sheet at a time, until lightly browned, about 15 minutes.