Hamataschen Cookies
These triangular shortbread dough cookies are filled with sweet jam! The buttery taste of the cookie reminds me of the scones I love making every year and the jam in the middle perfectly pairs with the dough. My favorite flavors of jam are apricot and raspberry with this recipe.
Makes 35 cookies
Things you'll need
Ingredients- 2 1/3 cups flour
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon lemon zest
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups apricot or raspberry preserves
- 3-inch circle cutter
- Hand mixer
- Baking sheet
- Parchment paper
Let's get started!
- In a medium bowl, whisk together the flour and salt. Set aside.
- In a large bowl, using the hand mixer cream together the butter, powdered sugar and lemon zest until light an fluffy, about 2-3 minutes.
- Add the egg and vanilla into the butter mixture, mix until combined.
- Add the flour mixture, mix until just combined and dough forms.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out the dough to 1/8-inch thick.
- Using the 3" circle cookie cutter, cut out as many dough circles as you can and place them on a parchment lined baking sheet.
- In the center of each dough circle, place 1 teaspoon of preserves.
- Fold the dough around the preserves in a triangle shape, leaving some preserves visible in the center.
- Pinch all three corners to seal the edges.
- Refrigerate the cookies on the baking sheet for 15 minutes.
- Bake in the oven at 350F° for 15-20 minutes, until light golden brown on the bottoms and corners.
- Let cool on the baking sheet, about 20 minutes.
Written By Rosanna Pansino
