Hamantaschen Cookies
Total time
- Dough:
- ½ cup vegetable shortening
- ½ cup unsalted butter
- 1 ½ cups sugar
- 2 eggs
- ¼ cup orange juice
- 1 tsp almond extract
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tsp baking powder
- 4 ½ cups flour
- Egg Wash:
- 2 eggs
- 4 tbsp sugar
- 2 tbsp milk
- Filling:
- Selection of store-bought fruit jellies, hazelnut-chocolate spread, dulce de leche, poppyseed paste
- Using standup mixer, combine first seven ingredients on low until a creamy yellow consistency.
- In a separate bowl, combine last three ingredients.
- Gradually add the dry ingredient mixture to standup mixer while on low.
- A thick cookie dough will form.
- Once dough is formed, shape into a ball, flatten into a disk shape and wrap with plastic wrap.
- Refrigerate for one hour.
- Whisk together eggs, sugar and milk in a small bowl to make egg wash.
- Preheat oven to 350 degrees F.
- After dough is chilled, roll out onto floured surface until it is about ¼ in thick.
- Using a round cookie-cutter (about two inches in diameter), cut dough into circles.
- Lightly brush each dough circle with egg wash.
- Add a teaspoon of filling to center of each dough round and pinch three corners to form cookie.
- Place on a parchment-lined cookie sheet and lightly brush with egg wash.
- Repeat this process using remaining dough.
- Bake cookies for about 10-12 minutes or until they begin to look golden brown.
Recipe by Chef Times Two at https://www.cheftimestwo.com/hamantaschen-cookies/
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