Hamentaschen season is upon us and there is nothing I love more than getting creative in the kitchen and playing with flavors to create the perfect Purim treat!
From lemon and orange to s’mores and chocolate filled, hamentaschen are one of the easiest cookies recipes you can play with and get unique and delicious results.
This recipe combines the classic flavors of Peanut Butter & Jelly. The peanut butter flavored dough would also be a perfect base for other fillings like chocolate or marshmallow, so the possibilities are endless!
Hope you enjoy these as much as we do, and don’t forget to check out my other hamentaschen flavors including chocolate peanut butter.
Peanut Butter & Jelly Hamentaschen
- 2 eggs (room temp)
- 1/2 cup butter or margarine (1 stick)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup powdered peanut butter (PB2)
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 1/4 cups flour
- strawberry jelly (for filling)
- Preheat oven to 350° and line two baking sheets with parchment or wax paper
- Using a hand or stand mixer, cream together eggs, butter, sugar and vanilla extract.
- Once fully combined and smooth, gently mix in powdered peanut butter, salt, and baking powder.
- Mix in the flour (1/2 cup at a time) thoroughly and then smooth the dough with your hands. If the dough is too sticky to roll out, add additional flour a tablespoon at a time.
- When the dough is ready, roll it out on a floured surface (about 1/8 inch thick). Using a round drinking glass or a circle cookie cutter, cut the dough into circles.
- Fill the center of the circle with about a teaspoon of jelly. Don’t overfill or the filling will boil out while baking.
- Then fold each into triangle shape by pinching the ends together making sure that each point is sealed.
- Place on the lined baking sheets and bake cookies for 12 to 15 minutes. (Note: They won’t be very dark, but don’t overcook to keep them soft and delicious.)
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