Print Recipe

Rachel's Hamantaschen


  • 1/2 Cup Butter or margarine
  • 3/4 Cup Granulated Sugar
  • 1 Egg
  • 1 Tbsp Milk or almond milk
  • 1 Tsp Vanilla Extract
  • 1 Tsp Lemon Zest grated
  • 1 1/4 Cups All Purpose Flour
  • 1/4 Tsp Baking Powder
  • 1/4 Tsp Salt


  • Beat the butter and sugar together until smooth. Add egg, milk, vanilla and lemon zest until mixed thoroughly. Sift together the flour, baking powder and salt. Add dry mixture to wet mixture until incorporated.  
    Note: if the dough is too soft, increase flour amount by 1/2 cupfuls until firm. 
    Chill dough for at least 1 hour or up to 24 hours. 
    Dust surface with powdered sugar to keep from sticking. Roll the dough to about 1/4 inch think. 
    Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar before each cut! 
    Fill each round with your favorite filling, using your favorite method, pinch corners together tightly. Bake at 400 degrees for about 7-9 minutes.
    Recipe adapted from Betty Crocker's Picture Cookbook, General Mills, 1950