Joan Nathan’s Chosen Hamantaschen

Joan Nathan’s Chosen Hamantaschen

Dough
2 1/2 sticks unsalted butter or coconut oil, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1 tablespoon orange juice
2 1/2-3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Filling
1 cup toasted walnuts
1/2 cup sugar
1/2 teaspoon vanilla
1/2 lemon, quartered and seeded
1/2 orange, quartered and seeded
1 tablespoon Triple Sec or other orange-flavored liqueur
2 dried figs, roughly chopped
1/2 teaspoon ground cinnamon
1/2 cup orange marmalade

1. To make the dough, cream the butter or margarine with the sugar in a food processor or standing mixer. Add the egg, vanilla, and orange juice and continue to cream until smooth.
2. Add 2 1/2 cups of the flour, baking powder, and salt. Mix until the dough comes together, adding flour until the dough is pliable. It will be slightly sticky. Roll into a ball, using the remaining flour if needed, flatten, and wrap in plastic wrap. Refrigerate for at least 2 to 3 hours or overnight.
3. To make the filling, place all of the filling ingredients in a food processor and process until chopped but not pureed. You should have approximately 2 cups. Set aside until the dough is chilled.
4. Preheat the oven to 375 degrees and grease a cookie sheet. Fill a small bowl with water.
5. Roll the dough out on a slightly floured board until it is 1/8 inch thick. Cut into 3-inch circles. Place 1 teaspoon of filling in the center of each circle. To shape the hamantaschen, first brush water around the rim of the circle with your finger. Pull the edges of the dough up to form a triangle around the filling and pinch the 3 corners together, leaving a small opening in the center. Transfer to a cookie sheet and bake for 10 to 15 minutes or until the tops are golden.

Yield: Makes about 30 cookies

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