Rose Water Pistachio Hamantaschen (Dairy)

A closeup of a pile of hamantaschen
© Miri Rotkovitz
Prep: 45 mins
Cook: 14 mins
Dough chilling time: 20 mins
Total: 79 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
350 Calories
22g Fat
35g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 350
% Daily Value*
Total Fat 22g 28%
Saturated Fat 9g 45%
Cholesterol 106mg 35%
Sodium 240mg 10%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 9%
Protein 7g
Calcium 79mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Because the Purim story takes place in Shushan, a.k.a. ancient Persia, we love the idea of using rose water and pistachios -- important ingredients from Persian Jewish cuisine -- as flavor touchpoints in these hamantaschen -- three-cornered pastries that hold symbolic meaning for the holiday


  • For the Hamantaschen Dough:
  • 1 1/2 sticks/170 grams unsalted butter (softened and cut into small pieces)
  • 1/2 cup/100 grams granulated sugar
  • 1/2 cup/110 grams light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon rose water
  • 2 1/3 cups/292 grams all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the Pistachio Marzipan:
  • 1 1/2 cups/192 grams shelled (dry roasted, unsalted pistachios)
  • 3/4 cup/85 grams confectioners' (powdered) sugar
  • Optional: small pinch cardamom
  • 1 1/2 tablespoon water

Steps to Make It

Note: while there are multiple steps to this recipe, this cookie is broken down into workable categories to help you better plan for preparation and baking.

Make the Dough

  1. Gather the ingredients.

  2. In a large bowl using electric beaters, or in a stand mixer fitted with a whisk attachment, cream together the butter and sugars until light and fluffy, about 3 to 5 minutes.

  3. Add the egg, vanilla, and rosewater and beat until well mixed, about 1 minute more.

  4. In another large bowl, whisk together the flour, baking powder, and salt.

  5. Add the flour to the wet ingredients in 3 additions, beating after each addition. Continue beating on medium speed until the dough begins to pull together into a ball, about 1 minute more.

  6. With clean, lightly floured hands, gather the dough into a ball and flatten slightly into a disk. Wrap in plastic or parchment paper, and chill for at least 20 minutes.

Make the Pistachio Marzipan

  1. Place the nuts, powdered sugar, and cardamom (if using) into the bowl of a food processor. Pulse until the nuts are finely ground, and the mixture resembles a coarse powder.

  2. Add the water, 1 teaspoon at a time, pulsing between additions. Remove the bowl from the processor and transfer the ground nut mixture to a small bowl. The mixture may appear crumbly, but you should be able to compress it easily into small balls. If not, add another 1 to 2 teaspoons of water, mixing well after each addition. Cover and set aside.

Assemble and Bake the Hamantaschen Cookie

  1. Preheat the oven to 350 F (177 C). Line 2 baking sheets with parchment paper. Set aside.

  2. Divide the chilled dough into quarters. Place one piece between 2 sheets of wax paper or lightly floured parchment paper. Roll out the dough to between 1/8-inch (0.3 cm) and 1/4-inch (0.6 cm) thick.

  3. Remove the top sheet of wax paper and set aside. Using a 2-inch (5 cm) round cutter, cut circles from the dough, saving the scraps to re-roll. Repeat with the remaining dough. Transfer the dough circles to the baking sheets.

  4. With clean hands, pinch off small pieces of the pistachio marzipan, and roll into balls about 3/4-inch (2 cm) in diameter. Place a marzipan ball in the center of each dough round.

  5. Gently fold up the sides of the dough to form a triangle, allowing some of the filling to show. Pinch the corners of the dough tightly to seal.

  6. Bake the hamantaschen in the preheated oven for 12 to 14 minutes, or until the dough is firm and the bottoms begin to turn a light golden brown.

  7. Remove from the oven and carefully transfer the hamantaschen to a wire rack to cool. Enjoy!


  • This recipe was made with Nielsen-Massey's CRC-Kosher certified rose water, available online at ($13/4oz). The extract is highly concentrated, so if you use another brand, such as Sadaf and Cortas, you may wish to increase the amount of rose water in the recipe.
  • Fancy rosewater-scented sugar cookies? The dough recipe is great for year-round use. Either roll it out and shape with cookie cutters or chill logs of dough and slice them for icebox-style cookies.