Ingredients
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1 stick (1/2 cup) unsalted butter, softened
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1/2 cup sugar
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3 large eggs, divided
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2 tsp grated orange zest
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1 tsp vanilla extract
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2 cups all-purpose flour, plus more for dusting
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1 1/2 tsp baking powder
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1/4 tsp salt
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Cooking spray
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1/2 cup apricot preserves or seedless raspberry jam
Steps
1
In the bowl of an electric mixer, beat the butter and sugar until well blended. Beat in 2 eggs, zest, and vanilla, blending thoroughly. Add flour, baking powder, and salt. Blend until smooth. Wrap dough in plastic and refrigerate until chilled.
2
Preheat oven to 375°F. Line a baking sheet with parchment and lightly grease with the cooking spray. Dust a work surface and rolling pin with flour, then roll dough into ¼-inch-thick layer. Alternatively, roll dough between 2 sheets of parchment. Using a cookie cutter, cut out 2½-inch rounds. Place 1 tsp preserves or jam in center of each round. Fold edges in toward center to form a triangle, leaving some filling visible. Pinch edges together to seal.
3
Place the hamantaschen about 1 inch apart on prepared baking sheet. Beat remaining egg and brush over top of each hamantaschen. Bake 10–12 min., until golden brown. Transfer to a wire rack to cool.
