Happy Purim! So I’m a day or two late, but we still enjoyed these magnificent little hamantaschen. Beware: they are smaller than the usual huge deli versions so it’s very easy to keep poppin’ them in your mouth. The cookie is a perfect balance of crunch and chew, and the filling is whatever you want it to be! Although the picture below shows pretty triangles of cookies filled with jam or nutella goodness, a lot of my hamantaschen seem to have exploded in the oven. Well, not exploded, but they definitely lost their shape. Make sure to form solid triangles!
Source: Not Derby Pie
2/3 cup butter
1/2 cup sugar
1 tsp. vanilla
1/2 – 1 tsp. lemon zest
1 tsp. baking powder
2 cups flour
Preheat oven to 375. Line baking sheets with parchment paper.
1. In a large bowl, cream butter and sugar about 1 minute.
2. Add egg and zest and vanilla, and mix about 1 minute more.
3. In a separate bowl, combine baking powder, salt, and 2 cups of the flour.
4. Add dry ingredients to wet and mix on low to combine. Test dough with your hands and mix until it comes together.
5. Gather dough, form into disc, wrap in plastic wrap and refrigerate 30 minutes
6. Sprinkle working surface with flour, and roll out dough to 1/8-inch thick.
7. Using a 2-inch cookie cutter (I just used an old wine glass…whatever works!), slice cookies out of the dough. With the 2-inch cutter, makes about 25-30.
8. Drop about a teaspoon of filling (fruit jam, nutella, maybe even some lemon curd?) onto each circle.
9. Wet the rim of the circle with a bit of water, and bring up the sides to form a triangle
10. Place on a baking sheet with 1/2-1 inch room in between hamantaschen.
11. Bake for 10-13 minutes, until the tips of the triangles are golden. Allow to cool completely before storing.