These hamantaschen cookies are made from a buttery and lightly orange flavored dough, filled with your choice of sweet filling. They are a deliciously sweet tradition for a Purim celebration!
2⅓cupsall-purpose unbleached flourplus a little more for sprinkling the rolling surface
Filling
¾cupJam or chocolate spreadthick preserves like apricot or raspberry flavors or Nutella
Instructions
In a mixer with the flat paddle attachment, cream the butter and sugar at medium speed until fluffy, about 2 minutes. Add the egg, optional orange zest, orange juice, and vanilla; start mixer at a slow speed and then go to a medium high speed to combine well, about 2 minutes.
Next sprinkle the salt, baking powder, and some of the flour into the mixer. Combine on low so the flour doesn't fly and gradually add all the flour. Mix until flour is just incorporated and the dough has mostly come together. Do not overmix.
Divide dough into 4 flat discs and wrap in plastic wrap. Refrigerate for about 1 hour or overnight.
Make space in fridge or freezer for a baking sheet. Line 2 baking sheets with parchment.
Take out 1 disc at a time. Lightly flour a work surface (such as a silicone dough mat) and rolling pin. Roll the chilled dough out to about ⅛" thick. I like to use dough strips as a guide which helps to make the dough an even thickness, but they’re not necessary. Roll quickly because the more you play with the dough, the softer it gets. Using a cookie or ravioli cutter (2-½ to 3 inches in diameter), make dough circles. Alternatively, use the rim of a glass jar or cup to cut the rounds of dough. Make your cutouts close together to get the maximum number of cookies. Combine the excess dough scraps into a disc, wrap in plastic wrap, and freeze for about 15 minutes. Re-roll to make more circles.
Fill and shape the cookie dough circle right on the parchment lined baking sheet. Lift up the edge of each circle on your cutting surface with a small spatula or butter knife and transfer to baking sheet. Space the circles about 1" apart.
Dot the center of each circle with a dollop of filling, about a heaping ½ teaspoon with 2-½ inch circles (a scant teaspoon for 3" circles). Thick fillings work best. Fold up the sides of the circle to make a triangle-shaped cookie with a small window of filling revealed in the center. Do so by lifting a small section of the dough at the top of the circle and pinch at the edge to form the first triangle point. Position the sides of dough on either side of the first pinch to fold inward making 2 sides of the triangle. Next lift up the bottom edge of the circle and fold it inward to form the 3rd side of the triangle. Lastly, pinch the corners of the triangle on the left and right. Pinch well so it stays sealed.
Let the filled cookies chill in the refrigerator for about 15 minutes before baking. While chilling, preheat the oven to 350ºF. Place rack in the oven at or just above the middle. Bake for about 14-17 minutes or until the bottom and edges get a touch of light golden brown. Let cool on a cooling rack before eating because the filling is hot.
Notes
It’s easier to zest an orange when it’s firm. So zest first, and squeeze the juice second.
Roll out the dough quickly, as it will get softer over time and more difficult to work with.
If the dough is sticking, sprinkle a little flour or roll it out between two sheets of parchment paper.
Chill the formed cookies in the refrigerator for 15 minutes before baking so they hold their shape better while cooking.
Don’t overfill the centers.
Use a thick filling. A watery jam is more likely to burst open. If you only have runny jam, place the jam in a small saucepan, and boil it down until thick. Let cool to room temperature.
When baking a new recipe, set your timer for much earlier than the recommended time to make sure your cookies don't burn. Baking times can vary because ovens, equipment, and ingredients vary. So always check sooner. Then write down what time worked in your oven so you'll know for next time.
Let the cookies cool on a wire rack before enjoying!
Make ahead directions: The dough can be refrigerated for up to 2 days or frozen for up to 3 months. The formed, unbaked cookies can be refrigerated overnight or frozen for up to a month. The baked cookies can be kept in an airtight container on the counter for up to 3 days or frozen for up to 3 months.
How to store: Store baked cookies in an airtight container at room temperature for up to 3 days.
How to freeze: Freeze baked cookies in a freezer safe container for up to 3 months.