Fig and Ginger Hamantashen

Fig and Ginger Hamantashen
1 egg, at room temperature
1/4 lb butter, at room temperature
8 oz cream cheese, at room temperature
2 cups flour
1/2 cup sugar
3/4 cup fig and ginger preserves*
1 teaspoon baking powder

Preheat oven to 350. Line 2 cookie sheets with parchment paper. In an large bowl, cream together butter and cream cheese. Add sugar and mix thoroughly. Add the egg and mix thoroughly again. In a small bowl, combine the flour and baking powder and gradually add it to the butter mixture and mix thoroughly. Refrigerate for 1 hour or until firm. On a lightly floured (or powdered sugared) surface, roll out a small amount of dough at a time to about 1/4 inch thick. If the dough gets warm and hard to work with, refrigerate it for a few minutes and then reroll. Use a cookie cutter or a glass to cut out circles. Arrange the cut circles of dough on the cookie sheets. Spoon a tiny bit of the preserves into the center of each cookies. Pinch the edges of the cookies to make 3 corners. Bake 15 – 18 minutes or until lightly golden brown. Cool on wire rack.

*Hamantashen is traditionally made with a prune or poppyseed filling but you can substitute any thick preserve. Raspberry is also popular.

My thoughts:
Hamantashen is traditionally made for Purim. On Purim, you celebrate the Jewish people’s escape from imminent destruction at the hands of the evil Haman. The cookies are shaped to resemble Haman’s three cornered hat. Purim is the most festive of all Jewish holidays and people frequently go to celebrations where everyone is expect to drink copiously and party. Not to mention eat these yummy cookies. We made ours with fig and ginger preserves but you could substitute any other thick preserves. The fig and ginger is especially tasty though.


  1. These look excellent! I’ve never heard of these tasties before and shall have to give them a go.

  2. Oh, I love love love hamentaschen. Fig and ginger — brilliant.

  3. wow – in my family we always made apricots and other dried fruits but never figs and certainly never ginger. I’m bookmarking this page for next year.

    Thanks for sharing.