Hamantaschen Cookie Dough

Modified from “The Great Hadassah Cookbook”

1⁄2 cup butter or margarine
1 cup sugar
1 egg
2 cups flour (plus a little more for rolling out the dough)
2 teaspoons baking powder
2 tablespoons milk, water or rice milk
2 teaspoons vanilla or 1 tablespoon
lemon zest

Directions: In a bowl, cream together the butter and sugar. Mix in the egg. Sift the flour and baking powder together and then add the mixture to the creamed liquid in thirds, alternating with the milk or water, vanilla and ending with the flour. Let the dough rest for at least 10 minutes before rolling it out on a lightly floured surface. Roll dough out to 1⁄4-inch thick. Cut into rounds and place a heaping spoonful of filling in the center of each cutout. Pull up the sides to form a triangle. Bake at 375 degrees for 15 to 30 minutes until lightly golden browned. Makes 2 to 3 dozen cookies depending on the size of your rounds.

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