Hamantaschen Recipe

My plan is to continue to post items of interest from my students.

When I was teaching Esther a while back, Bill Murray baked some delicious Hamantaschen pastries for our class. As you may know, they are triangular cookies with sweet fillings traditionally served at Purim. Here is the recipe he shared with our class:

Ingredients

1 stick of sweet butter, softened
2 tablespoons confectioners sugar
2 egg yolks
3 tablespoons ice water
1 ½ cups flour
jam- apricot, prune, or strawberry
butter to grease the cookie sheet
flour to roll the dough on

Directions

Cream the butter and sugar together in the large bowl. Add the eggs yolks and continue to mix well.

Add the ice water. Gradually stir in flour until a ball of dough is formed. Place the dough in plastic wrap and refrigerate it for several hours or overnight
Turn on the oven to 350 degrees.

Grease the cookie sheet with the butter.

Divide the dough in half. Wrap the extra half in the plastic and put back in the refrigerator.

Roll out the dough on a clean, lightly floured surface to a ¼” thickness. Cut into 2” circles (use the top of a glass to “press out” the circles)

Place 1 teaspoon of the jame in the center of each circle and fold into three-cornered cookies: start by pressing two sides together, then fold the third side over and press the ends together.

Place the Hamataschen about an inch apart on the greased cookie sheet and bake for 10-15 minutes or until lightly rowned along the edges.