Hamantaschen Recipe Based on http://toriavey.com/toris-kitchen/2012/03/buttery-hamantaschen/#CJuxBH0Kiv15BMXM.99 Ingredients3/4 cup unsalted butter, room temperature2/3 cup sugar2 eggs, room temperature1 tsp vanilla1 tsp grated orange zest2 1/4 cups flour1/4 tsp salt1-5 tsp water (if needed) Making the DoughSift flourWhisk salt and flour together.In a separate bowl, use an electric mixer to beat in one egg, butter, vanilla, orange zest and sugar until pale and fluffy, about 5 minutes.Reduce mixer speed and gradually add dry ingredients. Mix until dough comes together.Divide dough in half and form into two ¾"-thick disks. Cover and chill at least 2 hours. Making the CookiesPreheat to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 30 minutes.Roll out dough on a very lightly floured surface to about ¼" thick, dusting with flour as needed (use as little flour as possible). Cut out 3 1/2" rounds with cutter and, transfer to 2 parchment-lined baking sheets. Gather up scraps, reroll, and cut out additional rounds.Lightly beat remaining egg in a small bowl to blend. Brush edge of rounds with egg, then place 1 tsp. filling in center. Fold sides up to make a triangle, pinching points gently to seal and leaving about 1" surface of filling exposed.Brush sides of folded dough with egg. Bake cookies, (about 2" apart) rotating baking sheets halfway through, until bottoms are golden brown, 18–22 minutes. Let cool on baking sheets.
Do Ahead: Dough can be made 2 days ahead; keep chilled. Cookies can be made 2 days ahead; let cool and store airtight at room temperature.
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