14 Kislev 5781 / Monday, November 30, 2020 | Torah Reading: Vayishlach
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Peanut Butter and Jelly Hamantashen    

Peanut Butter and Jelly Hamantashen

Peanut butter and jelly is a sure hit with kids (of all ages). Try this recipe for your Purim hamantashen and see for yourself!


Preparation Time: ½ hour 

Baking Time: 10 minutes 

Level of Difficulty: Easy 

Kashrut Status: Parve 


Makes 15-18 hamantashen 




  • 1 cup honey 

  • ¾ cup brown sugar 

  • 1/2 cup shortening 

  • ¾ cup smooth peanut butter 

  • 1 tsp. vanilla 

  • 4 eggs 

  • 4 cups flour 

  • 1 tsp. baking powder 

  • 3/4 tsp. salt 

  • Your favorite flavor jam filling 


Important: Make sure the jam is oven-proof meaning it won’t melt and ooze out of the cookies.  Apricot and prune butter work nicely as well as anything labeled “oven-proof”, “bakers filling”, or “cake and pastry filling”. 




  1. 1. Preheat the oven to 350°F. 


  2. 2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the honey, brown sugar, shortening, peanut butter, and vanilla until smooth. 


  2. 3. Add in the eggs, one at a time.   


  2. 4. Reduce the mixer speed to low, add in the dry ingredients, and then mix until the dough comes together.  Do not mix too much or the cookies will be tough. 


  2. 5. Turn the dough out onto a floured surface and roll the dough out thin.   


  2. 6. Using a round cookie cutter (I use a cutter that is 2 ½ inches in diameter) or a drinking glass, cut out the cookies. 


  2. 7. Using a spoon or a pastry bag fitted with a plain tip, fill the cookies with the jam filling.   


  2. 8. Pinch 3 corners, forming the classic triangle shape, and then bake for 8-10 minutes on parchment lined baking sheet until light golden brown.   


Allow hamantashen to cool before eating because the filling will be extremely hot!  Enjoy! 



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