Hamentashen


2-2/3 cups all-purpose flour

1-3/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup softened unsalted butter or margarine

1/2 cup sugar

1-1/2 teaspoons lemon juice

2 teaspoons finely grated lemon zest

2 eggs

1 teaspoon vanilla extract

2 egg yolks, beaten, for egg wash

filling of choice

  1. sift flour, baking powder, and salt into a bowl and set aside
  2. in a stand mixer, beat butter, sugar, lemon juice, lemon zest, and eggs together for a couple of minutes; the batter should still be slightly lumpy
  3. add in the flour mixture and mix until combined
  4. divide the dough into pieces. roll out each piece of dough between two sheets of parchment paper about 1/8 inch thick
  5. chill dough (still between sheets of parchment paper) in refrigerator for 45 minutes until firm
  6. preheat oven to 350ºF. grease several cookie sheets
  7. take one piece of dough from the refrigerator. using a 2-1/2-inch cookie cutter, cut out cookies and place on sheets two inches apart.
  8. drop 2 teaspoonfuls of filling in the center of each circle. lift one side and firmly pinch each of the two corners. repeat this two more times, forming a triangular shape.
  9. in a small bowl, whisk egg yolks. brush the sides of each with the egg wash. bake 15 minutes or until browned, rotating sheets halfway through baking time.

One thought on “Hamentashen

  1. Pingback: C is for cookie, and that’s good enough for me! « Having My Cake And Sharing It 2

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