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Author Notes: Hamantaschen are an annual staple in my family. As you probably know, they can often be cakey, mushy, or instantaneously stale. Not so with these: they've been perfected. They're crunchy, flavorful, and a perfect counterpoint for their (surprise!) nutella filling. - Rivka
Serves about 20
- 2/3 cups Butter
- 1/2 cup Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 1 teaspoon Lemon zest
- 1 teaspoon Baking powder
- pinches Salt
- 2-3 cups Flour
- 1 Small container nutella
- 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.
- In 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.
- Gather 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.
- Using a 2-inch cookie cutter, cut as many cookies as you can. Feel free to reroll scraps.
- Set 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.
- Preheat 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.
- This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You