Red Spoon Bakery Hamentashen Recipe

Hamentashen have become very trendy. People make them with all sorts of newfangled ingredients and fillings. Me I am always up for an adventure and maybe deep inside I do believe you can reinvent the wheel. But when it comes to these Hamentashen, simple and classic is what I long for all year. Year after year, I know spring is here when I take out this recipe, invite some friends over and make them over and over again for days until my hands cannot roll another scrap of dough and my tummy is full from all the sampling (someone has to do quality control). When my family packs up a bag of them and delivers them to the amazing people who make up our village, we are sharing our history, our culture and a sweet memory.

* Makes Approximately 24


2 Sticks Unsalted Butter

1 Cup Sugar

1 Egg

1/4 Tsp Fresh Lemon Juice

2 ¾ Cups Flour –King Arthur All Purpose

¼ Tsp Salt

¾ Tsp Baking Powder

Fillings or Preserves –Bonne Maman preserves is our favorite


1. In a stand mixer or by hand, beat butter and sugar until blended

2. Add egg and lemon juice, beat until blended

3. Mix dry ingredients (flour, salt and baking powder)

4. Add to mixing bowl and mix gently. It will be crumbly, like the texture of playdough.

5. While dough is resting preheat oven to 350 degrees or 325 convection-prepare cookie sheet with parchment or ungreased

6. Roll out dough on parchment paper to desired thickness, using a little flour. Cut into circles, place 2 inches apart. Spoon a ½ teaspoon of filling into center. Pinch the edges and fold over the flaps to lay flat forming three corners

7. Bake for 12 -14 minutes until lightly browned. Remove to wire racks for cooling. Enjoy!