Zesty Apricot Hamantaschen
These jam-filled sugar cookies are traditionally eaten during the Jewish celebration of Purim. For this version, we add the zest of oranges and lemons to the dough before rolling it out.
Makes: 2Hands-on: 25 minutesTotal: 40 minutesDifficulty: Easy
- 3⁄4 cup unsalted butter, softened
- 1⁄2 cup granulated sugar
- 3 large eggs, at room temperature
- 3 cups all-purpose flour
- 2 1⁄2 tsp. baking powder
- 1 tsp. orange zest
- 1 tsp. lemon zest
- 8 oz. apricot jam
- 1 Tbsp. sparkling sugar
- Preheat oven to 375°F. Place racks in upper and lower thirds of oven. Line 2 cookie sheets with parchment paper. Set aside.
- Cream together the butter and granulated sugar. Beat in the eggs. In a separate bowl, whisk together the flour, baking powder, and zests. Add to the butter mixture and mix until a thick dough forms.
- Place the dough on a flat, floured surface. Roll the dough out to 1⁄4 inch thick. Use a 2 1⁄2-inch round cookie cutter to cut out rounds. Place on cookie sheets 2 inches apart.
- Spoon a small amount of jam into the center of every cookie. Fold the top and both sides toward the middle and press the corners shut, forming a triangle with a small window of jam in the center. Sprinkle with pinch of sparkling sugar. Repeat for each cookie.
- Bake for 12 minutes, switching racks and rotating baking sheets halfway, or until golden. Cool on wire rack.