Almost-Like-a-Bakery Traditional Hamantaschen 4.000
Feb 18, 1996

This dough, made with shortening, bakes up with a light cookielike texture similar to that of commercial hamantaschen. Over the years, it has become one of my favorites. The recipe doubles well.

To fill, either buy prepared chocolate-hazelnut or poppy seed paste or see related recipes for Apricot Filling for Hamantaschen, Prune Filling for Hamantaschen or Dried Sour Cherry Filling for Hamantaschen.

4 dozen

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 dozen

  • For the dough
  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/4 cup orange juice or milk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 4 1/2 cups flour
  • For the egg wash
  • 1 large egg plus 1 egg yolk
  • Pinch sugar
  • 1 to 2 tablespoons milk or water
  • For the hamantaschen
  • Filling (see headnote)
  • Granulated or coarse sugar for topping (optional)

Related Recipes


To make the dough: Cream the shortening, butter and sugar in a large mixing bowl. Add the eggs and blend until smooth. If the mixture is hard to blend or curdles, add a bit of the flour to bind it.

Add the orange juice or milk and vanilla, stirring to combine. Add the salt, baking powder and flour and mix to make a firm but soft dough. Divide into three disks, flatten them and wrap them in plastic. Let the dough stand for a couple of minutes to allow the flour to absorb the liquid more thoroughly. Then let it rest for 10 to 15 minutes or refrigerate for 10 minutes to an hour to facilitate easier rolling.

Place a rack in the upper third of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper.

While the oven is heating, make the egg wash: Combine the egg, egg yolk, sugar and water in a small bowl and whisk to combine thoroughly. Set aside.

To assemble the hamantaschen: On a lightly floured board, roll out one disk of dough at a time to a thickness of 1/8 inch. Cut into 3-inch rounds and brush with the egg wash. Scraps can be rerolled once. Place a generous teaspoonful of the desired filling in the center of each round. Fold over the edge of the circle in three sections to form a triangle and pinch the corners closed. There should be a lip of dough around the outside, but some filling should be left exposed in the center. Brush the exposed dough again with the egg wash and, if desired, sprinkle with regular or coarse sugar. Transfer the triangles to the cookie sheet. Bake for 18 to 25 minutes or until golden brown.

Rate it

Recipe Source

From cookbook author Marcy Goldman.

Tested by The Washington Post.

Email questions to the Food Section.

Email questions to the Food Section at