Hamantaschen Cookies

Hamantaschen Cookies

Surprisingly (to me) delicious-- Hamantaschen!  Let's do it!

Put flour, sugar, baking powder, and salt into mixing bowl.

Cut in the butter (chilled).  Using a towel to cover the lip around the bowl helps to keep the flour in.

Add the eggs and milk and mix well.

Divide dough in half and cover with plastic wrap.  Refrigerate for at least 1 hour.

Preheat oven to 350 degrees after 1 hour.  Roll out dough on floured surface to 1/4" thickness and cut into 3-inch circles (a bit bigger than mine).

Spread circles on pans lined with parchment paper, or pans covered with aluminum foil, sprayed with non-stick spray.

Spread 1 teaspoon (I did one tablespoon by accident) of the poppy seed filling on each circle, making sure to distribute the poppy seed filling onto the circles evenly.

Squish in the sides of the dough in three sections-- make sure the pieces of dough touch each other.  Brush with egg yolk mixture.  Bake for about 15 minutes on 350 degrees  (mine took about 16 minutes).

Delicious!

Hamantaschen Cookies

Cooking Time:  16 minutes
Prep time: 1.5 hours minutes
Total time: 1 hours, 46 minutes
Makes about 2 dozen cookies (mine: about 24 cookies)

Per Cookie:
Calories: 189 calories
Fat: 9 g
Sodium: 78 mg
Carbs: 22 g
Fiber: 1 g
Protein: 3 g

Ingredients:
2 3/4 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, chilled
2 large eggs
2 tablespoons milk
1 can poppy seed filling (12.5 oz)
1 egg yolk beaten with 1 tablespoon milk for brushing.

Directions:
1. Add the flour, sugar, baking powder, and salt into the mixer.
2.  Cut in the chilled butter and mix until the mixture resembles coarse crumbles.  Use a towel around the bowl to prevent flour from flying out.
3.  Add the eggs and milk and mix.
4.  Split dough in half, cover with plastic wrap, and refrigerate for at least 1 hour.
5.  Once ready, preheat oven to 350 degrees.  Roll out each piece of dough on a floured surface to 1/4" thickness.  Cut out dough into 3" circles, placing each on pans lined with parchment paper, or pans covered with aluminum foil, sprayed with non-stick spray.
6.  Place 1 teaspoon of poppy seed mixture onto the disks, then, at the end, evenly distribute the filling onto the disks.
7.  Crimp three sides of the circles together, making sure to leave the top open and making sure that the dough pieces are touching each other at the folds.
8.  Brush each cookie with the egg yolk mixture, then bake on middle racks for about 15 minutes (mine took 16 minutes).  Done!

** Adapted from Solo's Hamantaschen Cookies recipe:  http://www.solofoods.com/recipes/hamantaschen  **

Enjoy!