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