March 11, 2024



The Perfect Purim Cookie!

Cook time:  12 mins

Total time:  12 mins

Serves: 20 cookies


  • 1 cup (2 sticks) trans-fat free margarine
  • ⅔ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1⅔ cups all purpose flour
  • 1⅓ cups ground hazelnuts (almonds will work as well)
  • Powdered sugar, for dusting
  • Jam of your choice, for filling (can use mixed berry)


  1. In the bowl of a mixer on medium speed, cream together margarine and sugar until combined and creamy.
  2. Add egg, vanilla, cinnamon and salt. Beat to combine.
  3. Turn the mixer to low speed and gradually add the flour and ground nuts; mix until just combined.
  4. Wrap dough in plastic wrap and place in fridge to chill for at least a few hours, up to overnight.
  5. Preheat oven to 350. Line a baking pan with parchment paper and set aside.
  6. On a lightly floured surface, roll a portion of the dough to a little less than ¼ inch thickness. Use a triangle cookie cutter (or a knife) to cut large triangles out of the dough; place on prepared baking pan.
  7. Use a small triangle cutter (or a knife) to cut a hole in the center of half of the cookies.
  8. Bake for about 12 minutes, until firm. Set aside to cool completely.
  9. Repeat with remaining dough and scraps from between the cookies.
  10. Separate the cop cookies (with the holes cut out) from the bottom cookies. Dust the top ones with powdered sugar.
  11. Place a small spoonful of jam in the center of each bottom cookie. Place a top cookie over it, then gently press down to spread the filling and push it up through the hole a bit.


  1. The dough is easiest to work with when cold, so roll half or a third at a time, and keep the rest in the fridge.


Instead of jam, you can use chocolate spread, which will go nicely with the flavor of the hazelnut in the cookies.

To make these year round, you can cut them into a more traditional round shape, or the shape of your choice, such as a heart.

Plan Ahead:

  1. These cookies can be frozen in an airtight container. However, the powdered sugar will dissolve in the freezer, so for prettiest results, freeze the unassembled cookies, then dust with powdered sugar and fill just before serving.

Author: Miriam Pascal,


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