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This recipe comes from my dear friend's mom Elaine Feldman. Hamantaschen has never been my favorite cookie. Often times I feel like I end up with a mouth full of flour, but this dough is nutty and buttery and delicious…it’s almost like a softer version of a shortbread cookie.

For 30 years, Elaine would grind up the nuts in this recipe with a hand nut grinder shaped like a…wait for it…SQUIRREL. SO adorable…until she discovered the magic that is a food processor. Thank you Elaine for sharing this recipe with us, and Happy Purim everyone!!

2 sticks butter
3/4 cup sugar
1 egg
1/2 tsp vanilla
2 1/4 cup flour
3/4 cup ground pecans
2 tsp baking powder
1/2 tsp salt
3/4 cup jam or other filling of your choice

1. In a large bowl, cream butter and sugar.
2. Add egg, vanilla, flour, pecans, baking powder and salt, and mix evenly.
3. Form the dough into a flat disk and wrap in plastic wrap. Place in the refrigerator to chill for 3 hours to overnight.


1. Preheat oven to 350 degrees.
2. If the dough has chilled overnight, remove from refrigerator and let it soften for 10 minutes.
3. Using a rolling pin, roll the dough to 1/4 inch thickness.
4. Use a cookie cutter or small glass bowl to cut into 3 inch circles.
5. Place a teaspoon of filling into the center of each circle.
6. Pinch the dough together to form triangles, leaving a small triangle of filling visible in the center.
7. Place your hamantaschen on a lightly greased baking sheet.
8. Optional: place the baking sheet in the fridge for 10 minutes before baking to help the cookies keep their shape.
9. Bake for 20-25 minutes at 350.

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