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Hamentaschen Cookies

It’s Purim this week, which means that the kitchens of many Jewish homes are busy with Hamentaschen baking! We have two versions to share with you: Traditional and Vegan. Enjoy!


Prep Time: 30 minutes
Bake Time: 15 minutes
Total Time: 45 minutes
Yield: 2 dozen



  • 3 eggs
  • 1 cup sugar
  • ¾ cup oil
  • 2½ teaspoons vanilla extract
  • ½ cup orange juice
  • 5½ cups all purpose flour
  • 1 tablespoon baking powder


Filling Ideas

  • Nutella.
  • Mixture of apricots, raisins or sultanas, orange juice, and a few pieces of lemon with the skin. Grind all together and add in some orange juice to keep mixture together.
  • Apricot or strawberry jam.
  • The most traditional filling is made with poppy seeds, orange juice, sugar, milk, honey, and lemon zest. 



  1. Preheat oven to 350°F.
  2. Line cookie sheet with parchment paper.
  3. In a large bowl beat eggs and sugar until light and fluffy.
  4. Add oil, vanilla, and orange juice to the egg and oil mixture, and stir well.
  5. Add in flour and baking powder and mix well. Dough must be firm to roll out. Add a little more flour if needed.
  6. Roll out on a floured board to about ¼ inch thick. Take a round cookie cutter or a glass and cut out rounds.
  7. Using about a teaspoon of your filling of choice, place in the centre of the round piece of dough.
  8. Fold over sides to form a triangle shape (see image below).
  9. Place on cookie sheet and brush with an egg wash.
  10. Bake for 12 to 15 minutes, or until lightly browned.
  11. Allow cookies to cool for one minute on cookie sheet before removing to wire racks to cool completely.
  12. Enjoy!

Hamantaschen Folding