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Ingredients
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (1 stick), softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon Wonderful Seedless Lemon zest
- 1 teaspoon Wonderful Seedless Lemon juice
- ½ teaspoon vanilla extract
- Apricot or raspberry jam or prepared filling of your choice
Preparation
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until it’s light and fluffy, about two minutes. Reduce the speed to medium-low and add the egg; mix until it’s well combined. Add the lemon zest, lemon juice, and vanilla; continue to mix.
- Place the dough onto a floured surface; form into a ½"-thick disk. Wrap in plastic and chill for 1 hour.
- To assemble the hamantaschen: Preheat the oven to 350°F. Roll out the dough on a floured surface until it’s roughly ¼" thick.
- Using a round cookie cutter, cut the dough into circles. Add a teaspoon of jam or filling in the center. Fold the dough in from three sides and firmly crimp the corners. Twist the corners to keep them tightly closed. Add to a baking sheet lined with parchment paper or aluminum foil.
- Bake for 15–20 minutes, or until golden brown. Cool on a wire rack before serving.
In This Recipe
Wonderful® Seedless Lemons
Where to BuyIn This Recipe
Wonderful® Seedless Lemons
Where to Buy
