Hamantashen # 2

Hamantashen are the triangular Purim cookies named for the three-cornered hat of the villain Haman in the Book of Esther. This version uses an oil-based dough rather than butter, which keeps the cookies pareve and gives the cookie a more delicate, almost cake-like crumb. Grated orange zest scents the dough with bright citrus oil that holds up against jammy fillings like apricot or sweet ones like chocolate.

Chilling the dough is the part you absolutely cannot skip. Wrap and refrigerate for several hours, ideally overnight. Cold dough rolls out cleanly without sticking, and the corners stay pinched through the bake instead of unfurling and dumping the filling.

When shaping, roll each ball into a 2-to-3-inch circle, drop a teaspoon of filling in the center, then fold three sides up to form a triangle. Pinch the corners hard. They have to seal completely or they’ll pop open in the oven.

Bake to a light golden, not deep brown. Hamantashen overbake fast and lose their tender bite once they go past the first hint of color.

Pro Tips

• Don’t overfill. A teaspoon is plenty. Too much filling forces the corners apart in the oven.
• Brush the cookies with beaten egg before baking for a glossy, golden finish.
• Use a stiff filling. Loose jams and sauces leak. If your jam is runny, simmer it down to a thick paste first or thicken with a teaspoon of cornstarch.
• Cool completely on the sheet for the first 5 minutes. They’re fragile when warm.

Variations

• Swap orange zest for lemon for a sharper citrus profile.
• Try poppy seed (mohn) or prune butter (lekvar) fillings for a more traditional take.
• Use chocolate hazelnut spread or almond paste for a modern twist.