Buttery, jammy, delicious Hamantaschen
- 1 teaspoon baking powder
- 4 cups AP Flour
- 2 sticks salted butter
- 1 cup sugar
- 2 cups jam ( I used orange marmalade and raspberry jam)
- 3 eggs.
In a large bowl mix baking powder, salt, and flour in a medium bowl.
Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl for about 3 minutes.
Add 2 of your eggs one at a time mixing in between.
Slowly mix in dry ingredients until you reach a dough like consistency.
Wrap dough in plastic wrap and chill for at least one hour.
Preheat oven to 350 degrees and remove dough from fridge.
On a floured surface, roll dough out to about 1/4th inch thick.
Cut flour with round cookie cutter ( If you don’t have a cookie cutter a mason jar top works!)
Move dough circles to a prepared sheet pan.
Take your last egg and add to a small bowl and beat with a teaspoon of water.
Brush this egg wash on the outside of your dough circles.
Add a 1/2 tablespoon of jam to each circle and pinch the edges into a triangle. The middle should be exposed.
Brush cookie with egg wash and place into oven.
Bake for 18 minutes.