Annette Paley’s Hamantaschen Recipe     


5 cups of sifted flour

1 lb. butter (room temperature)

1 cup sugar

2 tsp. baking powder

¼ tsp. baking soda

4 eggs (yolks only)

½ cup orange juice

1 tsp. vanilla

Fillings: apricot preserves, chocolate chips, raspberry preserves, prune or poppy seed



In electric mixer, cream butter and sugar. Add eggs and continue beating. Add vanilla and orange juice. Stir in the flour, baking powder and baking soda. Form into ball. Chill for 2-3 hours or overnight.

Taking ¼ of the dough, roll out on a slightly floured board to a thickness of about 1/8 inch. Cut circles of dough with a drinking glass or round cookie cutter. Put water around the rim of the circle. Fill with 1 teaspoon of filling and fold into three-cornered cookies. Press two sides together, and then fold the third side over and press the ends together. Make an egg wash of 1 egg and 1 tablespoon of cold water. Paint the Hamantaschen with egg wash.

Bake at 350 degrees for 12 minutes or until lightly browned. Enjoy!