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Buttery, Jammy, Hamantaschen


Buttery, jammy, delicious Hamantaschen


  • 1 teaspoon baking powder
  • 4 cups AP Flour
  • 2 sticks salted butter
  • 1 cup sugar
  • 2 cups jam  ( I used orange marmalade and raspberry jam)
  • 3 eggs.



In a large bowl mix  baking powder, salt, and  flour in a medium bowl.

Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl for about 3 minutes.

Add 2 of your eggs one at a time  mixing in between.

Slowly mix in dry ingredients until you reach a dough like consistency.

Wrap dough in plastic wrap and chill for at least one hour.

Preheat oven to 350 degrees and remove dough from fridge.

On a floured surface, roll dough out to about 1/4th inch thick. 

Cut flour with round cookie cutter ( If you don’t have a cookie cutter a mason jar top works!)

Move dough circles to a prepared sheet pan.

Take your last egg and add to a small bowl and beat with a teaspoon of water.

Brush this egg wash on the outside of your dough circles.

Add a 1/2 tablespoon of jam to each circle and pinch the edges into a triangle. The middle should be exposed.

Brush cookie with egg wash and place into oven.

Bake for 18 minutes.