Rosemary Hamantaschen with Balsamic Caramelized Onion Jam

Directions

To make the dough: Beat the butter and sugar together until smooth. Add egg, milk and rosemary 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 firm. Chill dough for at least 1 hour or up to 24 hours. To make the onion jam filling: Add oil and butter to saute pan over medium heat. Once butter has melted, add onions to the pan, stirring frequently for 10-15 minutes. If onions are browning too quickly reduce to low-medium heat. When onions are completely translucent and soft, add balsamic vinegar and continue stirring for another 5-10 minutes. When onions seem sticky and the vinegar has reduced, add wine and stir. Scrape any bits off bottom of pan. Add salt and pepper to taste. Remove onions from heat and set aside. When onions have cooled, place onions in a food processor fitted with blade. Pulse until smooth. Mix in greek yogurt. To assemble: Preheat oven to 400 degrees. Dust surface with flour to keep from sticking. Roll the dough to about ¼ inch thick. Using a round cookie cutter, cut out circle and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in flour before each cut. Fill each round with onion jam and using your favorite method, pinch corners together tightly. Bake for 7-9 minutes. Love Jewish food? Sign up for our weekly recipe newsletter!