Sugar Cookies & Apricot Hamantaschen
You can make both cookies using the same dough - recipe below with steps for each type of cookie. Makes about 40 total cookies.
I N G R E D I E N T S
1-1/2 cups (3 sticks) unsalted butter
1-1/2 cups granulated sugar
2 large eggs
1 tbsp pure vanilla extract
1 teaspoon almond extract (optional)
4-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup apricot preserves
For the icing:
1-1/2 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp water
Optional: food coloring, sprinkles
D I R E C T I O N S
In a stand mixer or with a hand mixer, cream the butter and sugar together.
Scrape the sides of the bowl, add the eggs, vanilla, and almond extract, and mix on high for a minute more.
In a large bowl, whisk the flour, baking powder, and salt together. Add 2 cups to the wet ingredients and mix on low until incorporated. Gradually add the rest of the dry ingredients and mix until combined.
Divide evenly into 4 balls of dough. Lay between layers of parchment paper and use a rolling pin to flatten the balls to about 1/2” thick.
Place on a baking sheet, cover with plastic, and chill in the refrigerator for 2+ hours or overnight.
Once chilled, preheat oven to 350 degrees F. Roll out the dough to 1/4” thickness, using a sprinkling of flour to prevent the rolling pin from sticking.
For the Apricot Hamantaschen, use a biscuit cutter to cut circles (about 3” diameter). Place the circles on a parchment lined baking sheet 1/2” apart. Place about 1 tsp apricot preserves at the center of each circle. Pull the sides up to form a triangle. Bake 10-12 minutes, until golden. Remove and let cool.
For the Sugar Cookies, use shaped cookie cutters and place the shaped cookies on a parchment lined baking sheet 1” apart. Bake 10-12 minutes, until golden. Remove and let cool completely. Mix the icing ingredients until thoroughly combined and use a dispenser or spoon to pipe or drizzle the icing over the cookies. Let harden completely.
