Buttery Hamantaschen Recipe

The Cookie That’s Worth the Chill Time

Let’s be real: between juggling work, kids, and that ever-growing to-do list, baking from scratch can feel like a luxury. But what if I told you these buttery Hamantaschen—tender, citrus-kissed, and stuffed with your favorite fillings—are totally doable? As a mom who’s burned her fair share of cookies (RIP, batch #3), I promise this recipe is forgiving, fun, and guaranteed to make your kitchen smell like a cozy bakery. Whether you’re celebrating Purim or just craving a handheld treat, these triangular gems are your new best friend.

Why You’ll Love This Hamantaschen Recipe

1. Buttery, Not Fussy: No fancy techniques—just simple ingredients and a dough that’s as chill as you wish your toddler was.
2. Orange Zest Magic: That hint of citrus? It’s like a sunshine upgrade for your taste buds.
3. Fill It Your Way: Poppyseed, Nutella, or jam? You do you, boo.

Ingredients (aka The Dream Team)

• Unsalted butter (room temp—it’s like a warm hug for your mixer)
• Sugar for sweetness that won’t quit
• Egg + vanilla (the dynamic duo of baking)
• Fresh orange zest (trust me, skip the bottled stuff)
• Flour + salt (the backbone of all good things)
• Water (only if your dough needs a sip!)

Let’s Make Some Magic

Step 1: Butter + Sugar = BFFs

Slice that butter into chunks (no perfection needed—this isn’t a knife skills class). Cream it with sugar until fluffy. If your mixer sounds like it’s auditioning for a heavy metal band, you’re doing it right.

Step 2: Zest + Chill

Add the egg, vanilla, and orange zest. Mix until smooth. Now, sift in the flour and salt. When the dough looks crumbly, channel your inner toddler and knead it into a ball. Too dry? Add water, 1 tsp at a time. Too sticky? Sprinkle in flour. Wrap it, chill it (3+ hours)—this dough needs a Netflix break.

Step 3: Roll, Cut, Fold

Roll the dough thin (1/8” for crispy edges, 1/4” for chewy fans). Use a glass or cookie cutter for circles. Fill each with 1 tsp of filling (overstuffing = cookie chaos). Fold into triangles, pinch the corners, and bake at 350°F until golden. Pro tip: If they crack, smooth ’em with your fingers—it’s like cookie Botox.

Tips from My Kitchen (to Yours)

• Chillax, Dough!: Skipping the fridge time? Your dough will stick like glitter. Don’t rush it.
• Filling 911: Too runny? Add breadcrumbs. Too thick? A splash of milk.
• Freeze for Later: Unbaked cookies freeze beautifully—future you will high-five present you.

FAQs (Because We’ve All Been There)

Q: Can I use margarine instead?
A: Sure, but it’s like swapping champagne for soda.

Q: Why did my cookies explode?!
A: Overfilling or under-pinching. Stick to 1 tsp filling and channel your inner origami master.

Q: How long do they keep?
A: 5 days in a sealed container… if they last that long.

Pair It Up!

Serve these with a cup of matcha latte or alongside Gordon Ramsay’s Yorkshire Pudding for a sweet-savory spread.

Final Crumb…

There’s something magical about pulling a tray of golden, buttery Hamantaschen out of the oven. They’re little edible hugs—perfect for sharing, gifting, or sneaking at midnight (no judgment). Want more baking wins? Try my fluffy sourdough burger buns or decadent strawberry cheesecake. Now go forth and bake joy!