Hamantaschen
- Level: Intermediate
- Yield: About 36 hamantaschen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 142
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 0
- Sugar
- 13
- Protein
- 1
- Cholesterol
- 19
- Sodium
- 49
- Total: 1 hr (plus chilling)
- Active: 40 min
Ingredients
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
3 tablespoons whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon maple extract (optional)
3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 12-ounce jar apricot preserves
Directions
- Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
- Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
- Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
- Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
- Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
- Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
- Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
- Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.