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Hamantaschen

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Prep Time: 25 minutes

Cooking Time: 10-12 minutes

Serves: 28-32

These are triangular cookies meant to resemble a hat. They are celebratory. I love the buttery notes, the texture of the dough itself, the flavors inside, from prune to citrus to chocolate. These are traditionally cookies for Purim. I like them all the time….

Ingredients

The dough:

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

1 large egg, room temperature

1 few grates from 1 lemon

1 teaspoon vanilla

1 teaspoon kosher salt

3 cups all-purpose flour

2 teaspoons baking powder

 

Filling options:

½ cup thick orange marmalade or  ½ cup prune paste

Instructions

  1. Preheat oven to 350F.
  2. Make dough: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy, 3-5 minutes. Mix in the egg, lemon zest and vanilla. Add the salt. Sift in the flour and baking powder and mix only to combine. Flatten the dough between two pieces of parchment like a dough pancake and refrigerate.
  3. Roll: When the dough is chilled, roll on a floured, flat surface to about 1/8-inch thickness. Cut the dough into 3-inch rounds, making as little scrap/waste as possible. Spoon a generous teaspoon of jam in the center of each round.
  4. Shape: Fold each side to make a triangle out of each dough round with the filling in the center. Arrange on two baking sheets fitted with parchment with space between each cookies. Refrigerate for at least 2 hours and up to 24 hours.
  5. Bake: Place one tray in the center of the oven and bake 6-8 minutes until light brown. Bake the other tray. Cool.

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