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Lemon Hamantaschen Dough
Lemon Hamantaschen Dough Eileen Goltz | Pareve or Dairy
1 hour 30 minutes
30 minutes
2 dozen

  • 2 cups flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup melted margarine or butter
  • ½ cup sugar
  • 1 lemon rind, grated
  • 1 lemon, juice only
  • 1 beaten egg yolk, mixed with water for a glaze for cookies

  1. Preheat oven to 375°F.
  2. Sift flour and baking soda together, set aside
  3. Beat eggs and shortening together. Add sugar and lemon rind and juice to egg mixture, and mix lightly.
  4. Combine sifted flour and baking soda and salt with the above mixture until a dough is formed.
  5. Place on a floured board, and roll until 1/4” thick Either use a biscuit cutter dipped in flour or glass dipped in flour to cut the round pieces from the dough.
  6. Place 1/2 to 1 teaspoon of filling in each round piece of dough, turning up edges to form triangle-shaped cookies.
  7. Pinch edges together and brush with beaten egg yolk and water mixture.
  8. Bake for 30 to 40 minutes.

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