Hamantaschen

Hamantaschen

• 1

  Cream butter and sugar until light and fluffy. Add orange zest, juice, vanilla and 2 eggs.

• 2

  Sift together flour, baking powder and salt. Slowly add flour mixture to butter mixture. Divide into thirds.

• 3

  Heat oven to 350 with rack positioned in the middle Roll out 1/3 of dough into 1/8“ thickness. Using 3” fluted cookie cutter, cut out as many circles as possible and place on baking sheets. Chill at least 10 minutes.

• 4

  Place 2 t of filling into centers of circles. Whisk together remaining egg with 1 t water, brush edges. Fold in the sides to form triangles, pinch closed.

• 5

  Bake until golden, 12-15 minutes. Let cool 5 minutes. Transfer to wire racks to cool completely. Store up to 1 week.

Fillings

• 1

  Apricot:

• 2

  Combine apricots, pineapple and juice with 1/2 c water and bring to a boil. Reduce heat to low, cook until liquid has reduced to 1/4 c, 10-15 minutes. Remove from heat, stir in sugar. Transfer to food processor, pulse until coarse paste forms. Cool completely.

• 3

  Prune:

• 4

  Combine prunes, orange juice, cinnamon and enough water to cover. Boil, reduce heat and simmer until liquid has reduced to 1/4 c. Remove from heat. Discard stick and add sugar. Transfer to a food processor and process until coarse paste forms. Cool completely.