Buttery Purim Hamantaschen
Flaky, buttery, orange-scented, jam filled cookies are the traditional Purim holiday treat. Make them this weekend and if you can resist the urge to eat all of them, share some with friends, as is the tradition. Or, store them away to enjoy over the next few days. It'll be our secret.
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 8 tbs butter, at room temperature
- ¾ cup sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tsp orange zest
- 2 tbs freshly squeezed orange juice
- Filling of your choice (do not use pie filling as it's very watery and may leak)
Instructions
- Sift the flour, baking powder and salt into a medium bowl.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on low-medium speed until light and fluffy. About 3 minutes.
- Scrape down the bowl with a rubber spatula. Add the egg, vanilla, orange zest and juice. Continue to beat until just incorporated.
- Slowly add in the dry ingredients and mix to combine. Stop mixing as soon as the dough comes together. You will have a crumbly dough.
- Turn the dough onto a well floured work surface and form two discs. Wrap each disc tightly in plastic wrap and refrigerate for one hour or overnight.
- Preheat the oven to 350 °F. Line two baking sheets with parchment paper.
- Roll the dough out on a well floured board to about ¼ inch thickness. Cut with 3-inch round cutters. Place the rounds on the prepared baking sheets spacing them about 1-inch apart.
- Place one teaspoon of filling on each circle (do not overfill as that will cause the cookies to open during baking). Fold the dough up to create three corners. Gently pinch each corner together and continue pinching until only a drop of the filling is exposed.
- Place the cookies back in the refrigerator for about 15 minures.
- Bake for 12-15 minutes until lightly golden. Allow to cool to room temperature. Enjoy!