by Hannah Kaminsky
A pinkish purple counter holding two glasses of wine and a red and white floral plate holding 8 fruit-filled hamentashen pastries arranged in a wreath.

Soft and tender, these cookies are far better than the dry triangles sold in supermarkets these days. Jazz them up with any fruit preserves or jams you like!


¾ cup vegetable shortening or vegan butter
½ cup granulated organic sugar
3 tablespoons smooth cashew butter
3 tablespoons orange juice
1 teaspoon vanilla extract
1 teaspoon baking powder
2 + ¼ cups all-purpose flour
Jam or preserves of your choice (see Notes)

  1. Using a stand or hand mixer, thoroughly cream together the shortening or vegan butter and sugar until smooth. Beat in the cashew butter, followed by the orange juice and vanilla extract.
  2. Mix the baking powder together with the flour, and then slowly incorporate the dry mix in until it forms a ball. It might take a bit of time, but don’t be tempted to add any more liquid; it just needs a little persuasion. Cover and refrigerate for at least an hour before proceeding.
  3. Once the dough is completely chilled, preheat your oven to 375 degrees and line two cookie sheets with silicone baking mats or parchment paper.
  4. On a lightly floured surface, roll the dough out to 1/4-inch thickness. You will probably want to coat the dough itself lightly with additional flour, and if it becomes too finicky to roll out without sticking, toss it back into the fridge for a few minutes.
  5. Cut out circles of about 3 inches in diameter with either a cookie cutter or drinking glass. Move the circles onto your prepared baking sheets, and spoon a small mound of filling onto the center of each circle, about 1 tablespoon each.
  6. Pull up the sides of the circle in order to form a triangle, and pinch the corners firmly so that they don’t separate or fall down during baking. If you’re really concerned about them staying in shape, you can freeze them just prior to baking and move them directly into the oven from there.
  7. Bake for 8 – 10 minutes, until lightly golden brown but still rather pale. Allow them to sit on the baking sheet for a few minutes before sliding the silicone mats or parchment onto a cool surface.

  1. For the jam in this batch, I just went through my fridge and used up whatever I could find. Some are strawberry, cherry, guava, and yellow plum preserves. Anything you like is just fine! It would never hurt to throw in a few chocolate chips, too.
  2. Find more of Hannah’s recipes at Bittersweet Blog and follow her on Instagram.

Apple Nachos for Tu BiShvat This super easy plate of Apple Nachos is perfect for Tu BiShvat! You can add many of The Seven... Appetizer
A black bowl featuring barley, kalamata olives, and lots of green herbs.
Biblical Barley and Herb Salad These days, most people consider barley—if they consider it at all—as something wintery, perhaps sharing space with mushrooms in... Side
Seven Species Muffins These muffins are a great not-too-sweet treat for your Tu BiShvat celebration as they contain all seven species mentioned... Breakfast
Tu BiShvat Vegan Challah with Dried Fruit This vegan braided challah is filled with dried fruit like dates, figs, apricots, toasted walnut and orange zest. It... Appetizer
Vegan Carrot & Sweet Potato Latkes This latke combines Jewish tradition with Indian, as it is inspired by the Indian pakora snack. Appetizer
Golden Tumeric Cake This vegan Golden Turmeric Cake is moist, just dense enough, and has the perfect sweetness level. It has a... Dessert
A large white bowl with bulgur, tomatoes, cucumber, and parsley mixed together next to a black napkin with a white leaf design.
Tabouli / Tabbouleh This super fresh herb and bulgur Mediterranean salad is the perfect snack, side, or even meal when paired with... Side
Vegan Gondi (Chickpea Dumpling Stew) Vegan Gondi, Chickpea Dumpling Stew, is a Persian-Jewish Shabbat hors d’oeuvres. It is typically made with chicken, however, it... Appetizer
A white ceramic baking dish filled with cooked carrots, sweet potatoes, and dried fruit on a gold floral tablecloth surrounded by white plates and silver forks.
Carrot and Sweet Potato Tzimmes You need not wait for a holiday—or be Jewish—to enjoy carrot and sweet potato tzimmes. It’s a festive dish... Side
A small gray bowl of orange vegetables and grains on top of a large gray plate with a red napkin and bronze fork.
Vegan Cholent Vegan cholent might seem like a stretch, but why not? With seitan or other plant-based beefy protein standing in... Main
A black bowl featuring brown seitan stew. A yellow napkin and silver spoon are situated in the background on a dark wood table.
Seitan Porcini Stew This is a recipe that not only comforts you on a cold winter’s night, it makes you look forward... Main
A square brown platter topped with sufganiyot--raspberry jelly filled donuts topped with powdered sugar, all on a red tablecloth.
Mayim Bialik’s Sufganiyot A lovely, easy and fun to make treat for Chanukah! These doughnuts are best when served immediately, but they... Dessert