by Rivka
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my 41 recipes »
Photo by Rivka
Rivka's Notes:
Expand2/3 cups Butter Ask a question about this ingredient
1/2 cup Sugar Ask a question about this ingredient
1 Egg Ask a question about this ingredient
1 teaspoon Vanilla Ask a question about this ingredient
1 teaspoon Lemon zest Ask a question about this ingredient
1 teaspoon Baking powder Ask a question about this ingredient
pinches Salt Ask a question about this ingredient
2-3 cups Flour Ask a question about this ingredient
1 Small container nutella Ask a question about this ingredient
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add egg and vanilla, and mix on medium speed for about 1 minute to incorporate.
Ask a question about this stepIn a separate smaller bowl, combine lemon zest, baking powder, salt, and 2 cups flour. Mix, then add to wet ingredients and mix on low speed just until dough comes together. Add up to - more cup flour if dough is too sticky; I usually add 1/2 cup extra, the use some of the other half cup to roll out dough.
Ask a question about this stepGather dough into a ball, wrap in plastic, and refrigerate 45 minutes. Remove from plastic and transfer to floured surface, the roll to 1/8 inch thick.
Ask a question about this stepUsing a 2-inch cookie cutter, cut as many cookies as you can. Feel free to reroll scraps.
Ask a question about this stepSet up your station: a little bowl of water on hand, jar of nutella fit with a spoon, and a tray coated with parchment. Drop a teaspoon of nutella onto the center of each cookie, dip your finger in water and coat the outer rim on each cookie, and fold sides into a triangle.
Ask a question about this stepPreheat oven to 375. Pile cookies onto cookie sheet 1 inch apart. Bake 10-15 minutes, until just starting to turn golden. Transfer to a rack to cool completely.
Ask a question about this stepSo strange that they came open. I usually find that as long as I use the water and really pinch each edge closed, they have no problem. That said, another alternative is to fold the hamantaschen edges closed such that they overlap, like envelope flaps, instead of pinching them together. This way, there's no where to fall.
So embarrassed about the they're/their mistake! Entered this recipe from my iPhone on the way to vaca -- I'm actually a grammar fiend. Also why I couldn't upload a picture of these cookies -- but they're very pretty!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
I tried making these last weekend, and they just didn't stay closed - most of them opened up so they were more like flat cookies with filling. Would dough staying too long in the fridge cause that problem? My dough was in for a bit longer than an hour...