hamantaschen


hamantaschen

(makes about 10-12 3.5" cookies)


For the dough:

1 stick butter, room temperature (112g)

(almost!) 1/2 cup granulated sugar (86g)

1 tbsp brown sugar (14g)

1 egg (50g)

1 tsp vanilla

1/2 tsp baking powder

1/2 tsp salt

2 cups flour

optional - orange zest, or cinnamon


For the filling

jams or jellies (I used nutella topped with sprinkles!)

1 additonal egg, for egg wash


Instructions:

1. In a stand mixer with the paddle attachment, cream together butter, sugars and vanilla. Add egg, followed by remaining dry ingredients, careful not to overmix. Let chill in the refrigerator for 15-20 minutes, or overnight.

2. Once the dough has rested, let come back to room temperature until the dough is pliable. Roll dough to about 1/6" thick (this rolling pin is so helpful!) and cut dough into approximately 3.5" rounds.

3. Place about 1 tbsp of filling in the middle of the circle, and brush the perimeter with egg wash. Pinch 3 points to form the traditional triangle shape. Freeze shaped hamantaschen overnight.

4. The following day, pre-heat the oven to 350 and bake cookies on parchment lined cookie sheets 2-3 inches apart (straight from the freezer) for about 15 minutes, until the edges are slightly golden brown.


Helpful tips:

- Make sure you freeze the shaped cookies overnight, and pinch those eggwashed edges tightly! That will help prevent your cookies from falling apart while they bake.

- To make rainbow dough, separate your dough into 6 pieces, mix color and roll into logs. Push the logs together, and roll out to 1/6" thickness, and continue with the rest of the recipe.


Make life sweet,

Lindsay

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