CLASSIC HAMANTASCHEN
A three-cornered, soft buttery cookie traditionally eaten during the Jewish holiday Purim, our classic Hamantaschen recipe is made from scratch and filled with your favorite flavor of jam or preserves.
Provided by Molly Yeh
Categories Dessert
Time 3h
Yield 20
Number Of Ingredients 9
Steps:
- In large bowl or bowl of stand mixer, beat butter and cream cheese until blended. Add egg yolk, vanilla, almond extract and salt; beat well. Gradually add flour, beating until well combined. Wrap dough in plastic wrap; refrigerate 2 hours.
- Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
- Dust work surface with powdered sugar. Working with half of the dough at a time (keep remaining half refrigerated), roll out dough with rolling pin. With 3-inch cookie cutter, cut out rounds. Spoon 2 teaspoons jam in center of each. Moisten edges of dough rounds with water; pinch each into 3-cornered shape. Place on cookie sheets.
- Bake 9 to 12 minutes or until edges are slightly brown. Cool completely on cooling racks. Dust with powdered sugar.
Nutrition Facts : ServingSize 1 Serving
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