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Cookies & Bars

Hamentashen Cookies

Hamentashen Cookies

Recipe shared by:Duncan Hines

Use our Duncan Hines Yellow Cake mix and Duncan Hines Comstock Fruit Filling to bake these Hamentashen cookies, popular for celebrating Purim.

  • Hands-on Time: 10 Minutes
  • Total Time: 30 Minutes
  • Servings: 24 servings
  • Difficulty: EASY


  • 1 package Duncan Hines® Classic Yellow Cake Mix
  • 2 cups Duncan Hines Comstock® Fruit Filling, any flavor
  • 1 cup all-purpose flour
  • ¼ cup vegetable oil
  • 2 eggs
  • 2 Tbsp. water

Baking Instructions

  • Preheat the oven to 375ºF. Grease cookie sheets.
  • In a large bowl, mix together the cake mix and flour. Stir in the eggs, oil and water to form a stiff dough.
  • On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets.
  • Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
  • Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

Tips & Inspirations

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

For a uniform bake, always scoop and bake the same size cookie. This will ensure your cookies cooked to just the correct doneness every time.

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