My kids begged to bake hamentaschen cookies after school today. I have never baked these and was intimidated by the task of making the dough. I looked up a couple of recipes and settled on this one for its simplicity and because I had all of the ingredients. These cookies also double as delicious butter cookies if you want an easy butter cookie recipe.
My kids had fun softening the butter to room temperature by squeezing the sticks of butter until they felt mushy. They only cracked one egg on the floor and turned the mixer to its highest speed exploding flour everywhere! Waiting for the dough to chill completely was the hardest part for them. Despite my apprehension and the mess we made, these turned out AMAZING!
¾ cup unsalted butter, softened to room temperature (3 sticks of butter)
2/3 cup white sugar
1 tsp vanilla
1 egg, room temperature
1tsp grated lemon zest
2 ¼ cup white flour, plus extra flour for making the hamentaschen when it starts to get sticky
¼ tsp salt
1-5 tsp water
1.) Slice butter into squares and then add to mixer bowl. Add sugar and vanilla. Mix at low speed.
2.) Add egg and lemon zest and mix.
3.) Slowly add flour and salt and mix on slow speed. If the dough seems too crumbly, add a little water.
4.) Make a giant ball of dough, wrap in plastic wrap and place in refrigerator overnight. Or if you have kids helping, you can divide the dough into equal giant piles and wrap separately.
5.) After completely chilled, remove dough from plastic wrap.
6.) Preheat oven to 350 degrees.
7.) Roll dough to about ¼ inch thick or as thin as you can without ripping it. I found it easiest to roll dough into balls and then flatten into thin circles on a parchment paper lined baking tray.
8.) Take whatever filling you prefer- Nutella, chocolate chips or jam and place 1 tsp in the middle.
9.) Fold the edges into triangles and bake 22-27 minutes or until golden brown.