Apricot Hamantaschen - the Dough



It's that time of year again - when I make this special dessert cookie. So good - I really should try and make it more often - so good.

Here's the recipe I used this year -  Buttery Hamantaschen
Please visit the original recipe with all the pictures.  Saves me having to take my own pictures -

We made the dough last night and stewed the apricots. We'll assemble it soon...


  • 3/4 cup unsalted butter, room temperature  *I used salted butter and omitted the 1/4 tsp of salt. 
  • 2/3 cup sugar 
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1 tsp grated orange zest
  • 2 1/4 cups flour
  • 1/4 tsp salt
  • 1-5 tsp water (if needed)
Servings: About 35 hamantaschen
Kosher Key: Dairy




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