Buttery Hamantaschen




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 -

Here's the recipe I have been using since 2012. -

 Buttery Hamantaschen

We make the dough the night before and stewed the apricots.

We'll assemble it the next day...

 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

Here are my past posts with pictures on how to make them. Enjoy. They really are good.


Apricot Filling for Hamantaschen
Hamantaschen - The finished product and recipe review

3 comments:

  1. Those sound good. Unfortunately, if I make them, I eat them. All of them, LOL.

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    Replies
    1. I only make them for company and to giveaway.I eat a few...you know to "test" them. :-)

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