Making a GIANT Hamentashen for Purim with PJ Library!

We read our PJ Library book all about hamentashen baking and decided to make our own, this time we made GIANT hamentashen! We love getting our PJ Library books in the mail every month – and we love when they include additional surprises! This month PJ Library sent us a gift to give – a do it yourself mishloach manot, or Purim gift basket kit. We’re so excited to make our own gifts to share this Purim.   Learn more about PJ Library and sign up to receive your own books here:

Celebrating Purim – Hamentashen Recipes and Mishloach Manot Ideas!

This is my best ever recipe for hamentashen for the Jewish holiday of Purim! They are super easy and simple to make and taste delicious every time!! If you are looking for the best hamentashen recipe to bake this year TRY THIS ONE!

This recipe is originally from a blog called NotDerbyPie that is unfortunately no longer updated!

TIPS! To make sure the hamentashen cookies keep their shape do these THREE THINGS!

1- Make sure they go into the oven COLD, if they’ve warmed up as you made them then pop the whole tray into the refrigerator to cool them back down before going into the oven.

2- PINCH! Pinch pinch pinch those corners tightly and use water on your fingertips to get the dough to stick together. It always looks its best shape before it goes into the oven, so if it’s not looking going in it’s really not going to look good coming out. That being said, if it looks like it’s homemade with love that’s good too!

3- DON’T overfill them, a little filling goes a LONG way!

  • 2/3 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. lemon zest
  • 1 tsp. baking powder
  • pinch salt
  • 2 cups (+extra for rolling out dough) flour
  1. Preheat oven to 375 F and prepare a baking sheet with parchment paper.
  2. Cream butter and sugar about 1 minute.
  3. Add egg, vanilla and the zest of a half a lemon and mix for another minute.
  4. In a separate bowl, combine baking powder, salt, and 2 cups of the flour.
  5. Combine the dry and wet ingredients.
  6. Gather dough into a flat disk, use extra flour on your hands to make sure the dough is not sticky. Cover in plastic wrap and refrigerate 30-45 minutes.
  7. Sprinkle working surface with flour, and roll out dough to 1/8-inch thick.
  8. Use a circle cookie cutter (about 2-3 inch. in size) to cut circles in the dough.
  9. Lift each circle off the surface and place on baking sheet.
  10. Drop about a tsp. of filling onto each circle.
  11. Pinch the circle into a three cornered triangle. Use water on your fingertips if the dough isn’t sticking.
  12. Bake for 10-15 minutes at 375 degrees, until the edges just start to brown.

The Hebrew month of Adar is full of joy and fun! I especially love the holiday of Purim and the month of Adar because that’s when my baby boy Corey was born. I’m sharing the BEST EVER hamentashen recipe and lots of creative ideas to make colorful and fun hamentashen and mishloach manot to send to friends and family. Making hamentashen and sharing them as gifts to others is an important part of the holiday of Purim as we do our best to share our joy with people who may need it, maybe even more than we know. Purim Sameach!

Copy of snoo (3)


This delicious rainbow challah recipe tutorial is easy and delicious, it’s a fun creative Shabbat activity to do with kids or even something to surprise and delight any of your Shabbat guests and family.

INSTAPOT SHABBAT!!! East Instant Pot Chicken & Rice Recipe – Shabbat Series Episode 5

This is the best easy and delicious recipe for chicken and rice in an Instapot and it is just perfect for Friday night Shabbat chicken. EXPAND for Recipe I hope you enjoy this fifth episode in my Summer Shabbat series!
#Shabbat #Jewish #Instantpot

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Recipe Details:
4 chicken breasts
1/2 medium onion chopped
1 tablespoon olive oil
2 cloves garlic minced
2.5 cups chicken broth
2 tablespoons lemon juice
1 cup white jasmine rice (or basmati) rinsed
4 dashes Italian seasoning
1 tablespoon margarine
3 medium carrots peeled & sliced

Sprinkle salt pepper on the chicken (both sides).
Press sauté on the Instant Pot. Add in oil and onion and sauté for 3-4 minutes. Add in the garlic, chicken broth, carrots lemon juice, rice, Italian seasoning, and margarine and mix all together. Finally add the chicken on top and pressure cook for 12 minutes. Let the Instant Pot release naturally for 5 minutes and then flip the quick release lever to let it complete. Sprinkle with fresh herbs to serve.

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