Working Mom’s Hamentashen

          

This is a great recipe to use when you’re short on time but don’t want to deprive your family of that famous Jewish fruit-filled cookie around Purim time. Versions of this recipe have circulated around the Colorado Springs Jewish community for years. At a Purim carnival one year, I asked for someone’s copy of the recipe.

Original recipe makes 2 dozen

Ingredients

1 (18.25 ounce) package moist yellow cake mix
1 cup all-purpose flour
2 eggs
2 tablespoons water
1 cup fruit preserves, any flavor

  • PREP

    10 mins

  • COOK

    15 mins

  • READY IN

    30 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
  3. Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

Nutrition

Calories: 155 kcal
Carbohydrates: 29.9 g
Cholesterol: 18 mg
Fat: 3 g
Fiber: 0.5 g
Protein: 2.1 g
Sodium: 152 mg