MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tzedakah (Charity) Easy Homemade Hamantaschen
Categories: Cookies, Fruits, Citrus, Dairy
Yield: 25 servings

3 c A-P flour
1/4 ts Salt
6 oz Unsalted butter; softened
1/2 c Granulated sugar
2 lg Eggs
1 tb Fresh grated orange zest
1 ts Vanilla extract
1 lg Egg
2 tb Milk
1 1/2 c Filling *

* fruit jam, Nutella, poppy seed filling, or thick
compotes

Stir together the flour and salt, and set aside. With an
electric mixer or in a stand mixer, cream together the
butter and sugar until light and fluffy. Add the eggs,
zest, and vanilla, and mix until well combined. Add the
flour, a half a cup at a time, mixing gently. The dough
should look crumbly, but stay together. Use your hands
to form it into a smooth disk, then wrap the disk in
plastic wrap and refrigerate for at least one hour and
up to 24 hours.

Set the oven @ 375+|F/190+|C.

Line several baking sheets with parchment paper. In a
small bowl, use a fork to whisk together the egg and
milk, then set aside.

On a well-floured surface, roll out the dough to
1/4-inch thickness. (If necessary, divide the dough in
two and keep the other half of the dough wrapped in
plastic until ready to use.) Use a 2- to 3-inch diameter
biscuit or cookie cutter to cut out round circles, and
use a spatula to transfer the rounds to the prepared
cookie sheet.

On each round, spoon a 1/2 teaspoon of your desired
filling. Lift up 3 sides and pinch the corners together
to make a triangular 3-cornered hat shape, leaving the
center of the filling exposed. Make sure you have
thoroughly pinched the corners. If you're having
trouble, you can moisten the surface of the dough
lightly with the egg mixture.

Make sure there's about an inch of space between each
cookie, then lightly brush the pastry with the egg wash.

Bake until lightly golden, about 15 to 18 minutes. Let
the cookies cool completely before serving; overeager
eaters will find themselves rewarded with scorching hot
filling!

STORAGE: Store the cookies in an airtight container at
room temperature for up to 5 days.

by Nina Callaway

RECIPE FROM: https://www.thekitchn.com

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