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Triangle Hat Cookies

(2 Votes)
Triangle Hat Cookies
24 (2 dozen)
12 Min

We know a very sweet Jewish grandma who loved to serve up Hamantashen to her grandchildren for Purim, except, here's the thing...the kids liked to call 'em "Triangle Hat Cookies," 'cause that's what they look like! Whatever you call 'em, make sure you bake up a batch of these filled cookie treats!

What You'll Need

  • 1/2 cup (1 stick) butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup prune, apricot, or poppy seed filling

What to Do

  1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
  2. In a medium bowl, cream butter and sugar until light and fluffy; add eggs and beat well. Add flour, baking powder, and salt; mix well.
  3. Shape dough into 1-inch balls, flattening each with the palms of your hands into round 1/4-inch-thick disks. Place 1 teaspoon of filling into center of each disk; pinch the edges up in 3 places to form a triangle. Place on prepared baking sheets. 
  4. Bake 12 minutes, or until golden brown. Cool on wire racks.



Love jam-filled cookies as much as we do? Then give our easy and delicious Linzer Tarts a try!

Nutritional InformationShow More

Servings Per Recipe: 24

  • Amount Per Serving % Daily Value *
  • Calories 127
  • Calories from Fat 39
  • Total Fat 4.4g 7 %
  • Saturated Fat 2.6g 13 %
  • Trans Fat 0.2g 0 %
  • Protein 2.0g 4 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 26mg 9 %
  • Sodium 105mg 4 %
  • Total Carbohydrates 20g 7 %
  • Dietary Fiber 0.6g 2 %
  • Sugars 6.8g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Delicious and easy to make. Looked for the poppy seed filling, but "no record" was the response. I'm making lots of these with apricot and raspberry preserves for our annual tea.

Recently I made thie Triangle Hat cookies shared them with several people who all loved them. My 90 year old father liked them so much, he asked for the recipe. I will be making more this afternoon.


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