Dough –
½ cup of Vegetable Shortening or Coconut Oil or Butter
½ cup (1 stick) unsalted butter or margarine
1 cup sugar
3 eggs
¼ cup orange juice or milk (regular milk, almond milk or coconut milk all ok)
1 ½ tsp vanilla extract
Approximately 4 cups flour (all-purpose or whole wheat)
½ tsp salt
2 ½ tsp baking powder
Egg Wash (2 eggs and a pinch of sugar, or without sugar)

Fillings –
Prune or Dried Fruit
Chocolate spread or Nutella
Fruit Jams

Toppings –
Powdered Sugar
Coarse Colored Sugars

stand mixer or large mixing bowl

measuring cups and spoons

clear counter space or large wooden board to roll dough

baking trays (2)

parchment paper

3" cookie cutter or empty jam jar or cup

brush or use your fingers


In a mixing bowl – CREAM the Vegetable Shortening, coconut oil or butter with the extra butter or margarine and the sugar.
ADD the eggs (cracking them not above the mixing bowl), blend until smooth.
STIR in the orange juice or milk and the vanilla extract.
FOLD in the flour, salt and baking powder. MIX to make a firm but soft dough.
TRANSFER the dough to a lightly floured surface and form a round mass.  COVER with plastic wrap and let the dough rest for 10 minutes.
PREHEAT oven to 350F.  LINE 2 baking trays with parchment paper.
DIVIDE the dough into 2 or 3 flattened disks and keep covered until ready to roll out thin.
ROLL out one portion of dough on floured surface to a thickness of around 1/8”.  Use a 3” round cookie cutter or jam jar and cut out as many rounds as possible and then re-use extra dough until complete. BRUSH the rounds with the egg wash.  PLACE a teaspoon of filling in the center of each round.  Bring three sides in and PINCH the sides to create a triangle filled cookie. Repeat with all of the dough and the filling.  BRUSH the sides of each triangle with the egg wash.  
If desired, sprinkle coarse sugar on the cookies before baking.
Bake in the center of the oven for 18 – 25 minutes until the cookies start to turn golden.  The bottom will turn more golden than the sides.
If you would like to DUST with powdered sugar, let the cookies cool for a few minutes and then dust them.


LEFTOVERS: These are freezer friendly! 

FILLING: When first starting, you'll probably choose to use chocolate; however, I highly recommend making my Hamantashen filling as it is truly the best



© 2020 by Emma Gabay