APRICOT FILLED HAMANTASHEN
This recipe came from the SHALOM Adar issue, it's a must if your in the month of Adar.
• 1 cup confectioners' sugar • 2-1/4 cups all-purpose our, plus more for rolling thedough • 3/4 teaspoon salt • 2 sticks unsalted butter- unless you need this recipe to be dairy free then you can you margarine • 3 large egg yolks, divided
• 1-2 tablespoons of cold water • 3/4 cup apricot jam
INSTRUCTIONS 1. Combine the confectioners' sugar, our and salt a bowl and mix for 10-15 seconds to combine. Add the butter and continue to mix until the mixture resembles coarse meal. Add 2 of the egg yolks and mix, until the mixture is crumbly and pale yellow. Add 1 tablespoon of the water and mix just until the dough starts to clump together. If the mixture seems dry, add the remaining tablespoon of water and pulse again. Dump the dough onto a lightly oured work surface and knead a few times into a smooth ball. Divide in half and pat into two 6-inch discs; wrap in plastic and refrigerate for 30 minutes. 2. Preheat oven to 375°F and prepare two baking sheets. 3. In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside. 4. Remove the dough from the refrigerator and place on a lightly oured work surface. Working with one disc of dough at a time, roll to 1/8-inch thick, turning and dusting with more our as necessary so it doesn't stick. Using a cookie cutter or glass, cut out 3-inch circles and place about 1/2-inch apart on the prepared baking sheets. Re-roll and re-cut any excess dough. Brush the dough very lightly with the egg wash. Place a level teaspoon of apricot jam on the center of each cookie (do not over ll). Fold in the sides, slightly overlapping the lling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under. Pinch the corners together neatly so that they form a point. Slide the pans into the refrigerator for 20 minutes to chill. 5. Bake for 12-15 minutes, turning the pans halfway through baking, until the cookies are lightly golden on top and just starting to brown in the corners. Let the cookies cool on the baking sheet for a few minutes, and then transfer to a wire rack to cool completely. And Enjoy!