Ingredients
1/2 - 1 cup sweet butter, softened
2 tablespoons confectioners' sugar
2 egg yolks
3 tablespoons ice water
1 1/2 cups flour
apricot jam or prune jam
butter (to grease the cookie sheet)
flour (to roll the dough on)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Press for even puri dough circles — consistent deep-fried Indian bread
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Maple wood — sweet, mild smoke for bacon, ham, poultry
Pink curing salt for bacon, ham, corned beef, charcuterie
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Press for even puri dough circles — consistent deep-fried Indian bread
Record your recipes and experiments — organized cooking journal
Maple wood — sweet, mild smoke for bacon, ham, poultry
Pink curing salt for bacon, ham, corned beef, charcuterie
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Cream the butter and sugar together in the large bowl. Add the egg yolks and continue to mix well. Add the ice water. Gradually stir in flour until a ball of dough is formed. Place the dough in plastic wrap and refrigerate it for several hours or overnight. When ready to continue, take dough out of refrigerator. Turn on the oven to 350 degrees. Grease the cookie sheet with the butter. Divide the dough in half. Wrap the extra half in the plastic and put back in the refrigerator. Roll out the dough on a clean, lightly floured surface to a 1/4" thickness. Cut it into 2" circles (use the top of a glass to"press out" the circles). Place 1 teaspoon of the jam in the center of each circle and fold into three-cornered cookies. Start by pressing two sides together, then fold the third side over and press the ends together. Place the Hamantaschen about an inch apart on the greased cookie sheet and bake for 10-15 minutes, or until lightly browned along the edges. You don't have to limit yourself to jam, I have used chocolate, peanute butter, a combo of peanut butter and chocolate, date spread, etc.