KCTS 9 Kitchen Recipe: Hamantaschen
Hamantaschen
Makes about 2 dozen cookies
Cookie Dough
1 1/3 cups unsalted butter, at room temperature
1 cup granulated sugar
2 extra-large eggs
1 teaspoon vanilla extract
6 tablespoons water
4 cups flour
A day ahead: Cream butter and sugar together until light and fluffy. Add in eggs, one at a time, and continue beating until the mixture is light. Mix in the vanilla extract and water. Gradually add the flour until a soft ball is formed. Pack in 2 balls (for apricot and prune fillings), wrap well and refrigerate overnight. (Don’t double the dough – makes 2 batches.)
Apricot Filling
14 ounces dried prunes
2/3 cup orange juice
1/3 cup + 2 tablespoons lemon juice
1/3 cup granulated sugar
In a small saucepan combine filling ingredients; bring to a boil over high heat. Reduce heat and simmer, uncovered, for 15 minutes or until most of the liquid is absorbed. Cool to room temperature. Puree in food processor or blender until smooth.
To form the cookies, heat oven to 375 degrees with rack in center position. Line a heavy-duty baking sheet with foil.
On a lightly floured work surface, roll the chilled dough to a thickness of 1/8 inch. Use a glass or round cookie cutter to cut the dough into 21/2-inch circles.
Place a generous teaspoon of filling in the center of each circle. Lift the edges and pinch them together to form a 3-cornered triangle. Use a drop of water on each corner before you pinch to seal them up as much as possible.
Bake cookies for about 15 minutes, or until they are lightly browned.
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