HAMENTASHEN

Steps:

• Preheat the oven to 325°.
• Pour the dry ingredients into a mixing bowl and pulse twice in a food processor or run for 20 seconds on low in a KitchenAid.
• Slice the butter into the dry mixture.
• Mix until the lumps are smaller than a quarter of an inch in diameter (pea-sized).
• Add the egg yolk.
• Gradually sprinkle water over the mixture.
• Mix with a wooden spoon or rubber spatula until the mixture clumps together.
• Make the dough into a ball, trying to handle it as little as possible.
• Wrap the dough ball in plastic wrap.
• Flatten the dough ball in the plastic wrap until it is approximately 2 inches thick.
• Put the dough ball in the freezer for 10 minutes.
• Remove the dough ball from the freezer and cut it in half.
• Take out two pieces of wax paper approximately 18" long.
• Roll half of the dough ball between the two pieces of wax paper until each side of the dough is ¼ inch thick. Make sure it is even! The dough will be sticky so sprinkle extra flour on top as needed.
• Cut out the dough using the cookie cutter.
• Repeat steps 14 and 15 with the other half of the dough ball.
• Place about 1 tbs of jam in the center of each circle and fold it into a triangle.
• Put the triangles in the freezer for 5 minutes or the refrigerator for 10 minutes.
• Remove the triangles from the refrigerator or freezer and place them on the cookie pans.
• Bake for 45 minutes at 325° or until golden brown.