Jam-Filled Hamantaschen
Author: 
Recipe type: Dessert
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen cookies
 
A traditional triangular cookie for the Jewish festival of Purim
Ingredients
  • 3 cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup sugar
  • 5 oz (10 TB) cold butter, cut in cubes
  • 1 lemon
  • 3 eggs at room temperature
  • 1 tsp vanilla extract
  • 8 oz jam
Instructions
  1. Combine flour, baking powder and salt in the bowl of a food processor.
  2. Add butter and pulse until the mixture resembles coarse crumbs.
  3. Zest and juice the lemon.
  4. Add two of the eggs and the yolk of the third (reserve the white), 1 TB lemon juice, all of the lemon zest and the vanilla and pulse several times until the mixture is crumbly.
  5. Turn the dough out into a bowl and knead it against the sides of the bowl until it comes together.
  6. Divide the dough in two and wrap well in plastic. Refrigerate for several hours or overnight.
  7. Preheat the oven to 350. Line several baking sheets with parchment paper or a Silpat mat.
  8. Allow the chilled dough to soften slightly by leaving it out for 10-20 minutes.
  9. On a well-floured board, roll out the first disk until it is ¼ inch thick.
  10. Using a 3-inch round cookie or biscuit cutter, cut out circles and transfer them carefully to the prepared baking sheet. Gather the scraps and refrigerate.
  11. Add a scant teaspoon of jam to the center of each circle. Fold the sides of the dough up and pinch into a triangle shape. Chill the filled cookies for at least 20 minutes prior to baking.
  12. Brush the outside of the cookies with the remaining egg white.
  13. Bake 12-15 minutes until golden. Cool on the baking sheets for a few minutes, then remove to a cooling rack.
  14. Repeat with the second circle of dough. The scraps can be gathered together and rolled out again.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/03/02/how-to-make-hamantaschen/