Thursday, March 9, 2017
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. -
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
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