Buttery Apricot Hamantaschen Cookies
Flaky, buttery hamantaschen cookies bursting with a sweet apricot filling. These classic Jewish pastries feature a tender, lemon-scented dough that bakes up crisp on the outside and soft within, encasing a luscious homemade apricot jam center.
Instructions
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1
Cook the apricots and water over low heat for 45 minutes until the water is absorbed and the apricots are soft. Blend the apricot mixture until smooth, then stir in the sugar.
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2
Melt the shortening with the milk in a saucepan, then stir in the sugar. Add the eggs one at a time, whisking well after each. Stir in the lemon extract. Gradually mix the flour, baking powder, and salt into the wet ingredients.
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3
Chill the dough for 4 hours until easy to handle. Preheat the oven to 400°F. Roll the dough to 1/8-inch thickness on a floured surface and cut out 3-inch rounds.
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4
Place 1 teaspoon of apricot filling in the center of each round. Bring three edges of the dough over the filling, overlapping slightly to form a triangle shape.
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5
Arrange the filled cookies 1 inch apart on ungreased baking sheets. Bake for 8-10 minutes until golden brown. Cool the cookies on wire racks and dust with confectioners' sugar if desired.
Nutrition Information
Per serving (based on 24 servings)
Nutrition information is automatically calculated and should be considered an estimate.
