Name: All-The-Seeds Hamantaschen
Cook time: 1 hour
Total time: 4 hours
Yield: Makes about 24
Ingredients: ¾ tsp. baking powder; ½ tsp. kosher salt; 1½ cups (188 g) all-purpose flour, plus more for dusting; ½ cup (1 stick) unsalted butter, room temperature; 2 oz. cream cheese, room temperature; ½ cup (100 g) sugar; 1 large egg; 1 tsp. finely grated orange zest; ¼ cup (36 g) raw pumpkin seeds (pepitas); ¼ cup (34 g) raw sunflower seeds; ¼ cup (39 g) poppy seeds, plus more for sprinkling; ¼ cup (34 g) sesame seeds, plus more for sprinkling; ½ cup honey; 2 Tbsp. tahini; ¾ tsp. kosher salt, plus more; 1 large egg; A 3"-diameter cookie cutter

Photo of Hamantaschen made with mixed seeds

Photo by Joseph De Leo, Food Styling by Anna Stockwell

These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch. Be sure to work quickly when forming the filling into balls: It will firm up as it cools, but soften again when you bake the cookies. Note that this recipe uses butter, which may make it unsuitable for some kosher Purim celebrations.

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Recipe notes

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