Hamantaschen Cookies with Blueberry Filling
Sugar cookies filled with a sweet blueberry filling.
Ingredients
For the Hamantaschen Cookies:
- 8 tbsp. unsalted butter, softened
- 1 cup sugar (200g)
- 1 large egg
- 1 tbsp. lemon zest
- 2 tbsp. whole milk
- 1 tsp. vanilla extract
- 2 cups all purpose flour (240g)
- 2 tsp. baking powder
For the Blueberry Filling:
- 1⅓ cups frozen Maine blueberries
- ⅓ cup sugar
- 4 tsp. cornstarch
For the Egg Wash:
- 1 egg
- 1 egg yolk
- 1 tbsp. milk
- ⅛ tsp. sugar
Instructions
- Begin by making the Blueberry Filling: In a three quart saucepan, stir together all the ingredients. Bring them to a boil, and then cook for three minutes, or until the filling is thick.
- Next, make the Cookie Dough: In an electric mixer, cream the butter and sugar. Then, add the egg, milk, lemon zest, and vanilla, and beat until combined.
- Sift together the flour and baking powder, and stir it into the sugar mixture, just until no streaks remain. Dump the dough on to a floured board and form it into a disc. Cut the disc into six pieces. Roll each disc out on and using a three inch round cookie cutter, cut four circles out and place on a parchment lined baking sheets. You can reroll the dough if you need to. Repeat with the rest of the dough.
- Stir together the egg wash. Brush each dough disc with the egg wash, and then put a teaspoon of filling in the center of each disc. Fold up three sides of the circle to form a triangle and pinch the corners together. Brush the outside of the cookie with more egg wash. Place the baking sheets in the freezer for forty minutes.
- Preheat the oven to 350 degrees. Bake the cookies one sheet at a time for 15 minutes. Cool on a wire rack.
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