Contents
Ingredients
(A)
- 3 cups flour
- 2 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄4 tsp salt
(B)
- 1 cup sugar
- Zest of 1 lemon
(C)
- 1 stick (4 oz.) butter
(D)
- 1 cup sour cream (drained)
- 1⁄2 tsp vanilla extract
- 1 egg + 1 egg yolk (extra-large)
(E)
- 1 egg white
- 1 tbsp water
Instructions
- A (combine)
- B (combine)
- C (cream)
- D (combine)
- A + B
- + C
- + D
- Chill (2 hours in refrigerator)
- Roll (3.5″ circles, 0.25″ thick)
- Fill (1 teaspoon filling per cookie)
- Brush (with egg wash (E))
- Bake (at 350°F until golden brown, approx. 20 minutes)
Notes
- Ingredients should be at room temperature before starting.
- For how to fill & fold hamantaschen, see this page: https://toriavey.com/how-to/how-to-make-perfect-hamantaschen/ (scroll down).
- Preheat oven before baking.
- Bake on parchment paper, preferably on an insulated cookie sheet.
Suggested fillings
- Nutella
- Apricot
- Prune
- Apple caramel
- Another prune option
- Yet another prune option
- Prune/apricot/walnuts (ignore the dough recipe)
