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celebrate purim as a christian

Hamantaschen Purim Cookies with Blueberry Fig Filling

Annette Reeder
5 from 1 vote
Prep Time 40 mins
Cook Time 15 mins
Total Time 45 mins
Servings 48 cookies
Calories 103


Cookie Dough

  • 3 Eggs
  • 1 Cup Organic Cane Sugar or healthy alternative - preferably not Stevia
  • 3/4 Cup Softened Organic Butter
  • 2 1/2 Teaspoons Vanilla Extract not imitation
  • 1/2 Cup Orange Juice or favorite juice
  • 5 1/2 Cups Freshly Milled Flour for lighter cookies sift flour after milling
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Baking Soda

Blueberry Fig Filling

  • 1 Cup Chopped Figs
  • 2 Tablespoons Tapioca Starch
  • 1 Cup Blueberries
  • 2 Tablespoons Organic Cane Sugar
  • 1 Tablespoon Water


Blueberry Fig Filling

  • Combine figs, blueberries, and sucanat in a medium saucepan over medium high heat. Bring the mixture to a boil and then reduce heat. Simmer for 20 minutes.
  • Mash the cooked berries with the back of a fork.
  • In a small mixing bowl, stir water and tapioca starch together. Add half of the tapioca starch to the hot berry mixture. Stir well until it’s the same thickness as a jam.


  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or have parchment paper ready.
  • In a large bowl, cream butter and add the 3 beaten eggs.
  • Add in organic sugar till lightly and fluffy. Stir in the vanilla and orange juice.
  • Combine the flour, baking soda, salt and baking powder; stir into the wet ingredients to form a stiff dough. (If the dough is not stiff enough to roll out, stir in more flour.)
  • On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim of a drinking glass.
  • Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
  • Bake for 12 to 15 minutes in the preheated oven, or until lightly browned.
  • Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.



  • Add pomegranate juice for a red color.
  • Add 2 tablespoons cocoa powder to the flour and use hazelnut filling for a delicious chocolate flavor
  • Replace the filling with about 2 cups of your favorite preserves.


Calories: 103kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 103mgPotassium: 74mgFiber: 2gSugar: 6gVitamin A: 119IUVitamin C: 2mgCalcium: 24mgIron: 1mg
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