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,