Jam Hamantaschen

Jam Hamantaschen

AuthorJulie

Hamantaschen

Dough:
3/4 cup butter, at room temp
3/4 cup sugar
1 large egg
1 tsp vanilla
2 1/4 cups all-purpose flour
1/4 tsp salt
Filling:
any thick jam or fruit preserves

1

To make the cookie dough, beat the butter and sugar with an electric mixer until pale and light; beat in the egg and vanilla. Add the flour and salt and beat on low speed or stir by hand just until the dough comes together.

2

Gather the dough up into a ball, cut it in half and on a lightly floured surface, roll it out to about 1/8-1/4-inch thick. Cut into 2 1/2-3 inch circles with a cookie cutter or glass rim.

3

Preheat the oven to 350F. Drop a small spoonful of filling into the middle of each cookie and fold over the sides to enclose it, forming a triangle. Pinch the corners to seal, if you like, or make each fold go underneath the other layer of dough on one end, and overtop on the other. Fill them on a parchment-lined sheet or on the countertop and transfer to a parchment-lined sheet, and bake for 12-14 minutes, until pale golden. Transfer to a wire rack to cool. If you like, sprinkle them with icing sugar. Makes about 2 dozen hamantaschen.

Ingredients

Dough:
 3/4 cup butter, at room temp
 3/4 cup sugar
 1 large egg
 1 tsp vanilla
 2 1/4 cups all-purpose flour
 1/4 tsp salt
Filling:
 any thick jam or fruit preserves

Directions

1

To make the cookie dough, beat the butter and sugar with an electric mixer until pale and light; beat in the egg and vanilla. Add the flour and salt and beat on low speed or stir by hand just until the dough comes together.

2

Gather the dough up into a ball, cut it in half and on a lightly floured surface, roll it out to about 1/8-1/4-inch thick. Cut into 2 1/2-3 inch circles with a cookie cutter or glass rim.

3

Preheat the oven to 350F. Drop a small spoonful of filling into the middle of each cookie and fold over the sides to enclose it, forming a triangle. Pinch the corners to seal, if you like, or make each fold go underneath the other layer of dough on one end, and overtop on the other. Fill them on a parchment-lined sheet or on the countertop and transfer to a parchment-lined sheet, and bake for 12-14 minutes, until pale golden. Transfer to a wire rack to cool. If you like, sprinkle them with icing sugar. Makes about 2 dozen hamantaschen.

Jam Hamantaschen
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