Ingredients
Units
- 1 stick (½ cup) unsalted butter or margarine, at room temperature
- ¾ cup granulated sugar
- 1 egg
- 1 Tbsp milk (or other non-dairy milk)
- 1 tsp vanilla extract
- 1 tsp grated lemon zest (optional)
- 1 ½ cups all-purpose flour, plus more for rolling
- ¼ tsp baking powder
- ¼ tsp salt
Instructions
- Beat the butter and sugar together until smooth.
- Add egg, milk, vanilla and lemon zest until mixed thoroughly.
- Sift together the flour, baking powder and salt.
- Add dry mixture to wet mixture until incorporated. Note: If the dough is too soft, increase flour amount by a few Tbsp at a time until firmer.
- Form dough into a disk and cover with plastic wrap. Chill dough in the fridge for at least 1 hour or up to 24 hours.
- Dust surface with flour to keep from sticking. Roll the dough to about ¼-inch thick.
- Using a round 3-inch cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in flour before each cut.
- Fill each round with ½ tsp of your favorite filling, and using your favorite method, pinch corners together tightly.
- Pop into the fridge for 10 minutes, or freezer for 5 minutes, to ensure hamantaschen hold their shape.
- Bake at 400°F for 7-9 minutes.
Notes
- You need to chill the hamantaschen dough for 1 hour, or up to overnight if you want to make it a day ahead.
- You can freeze the dough for 1-2 months wrapped in a double layer of plastic wrap. I would not suggest freezing already baked cookies with fillings inside.
- Prep Time: 10 minutes + 1 hour chill time
- Cook Time: 7-9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday