Hamantaschen

• Pate sucree
• 5.25 ounces (2/3 cup or 150 g) unsalted butter, softened
• 3.5 ounces (100 g) granulated (caster) or confectioners (icing) sugar
• 1 ounce (3/8 cup or 30 g) ground almonds
• pinch salt
• 1 large egg or 2 egg yolks and 2 t orange blossom water, milk, rum or water
• rind of 1 orange or lemon, grated or 1/2 t (2.5 ml) vanilla essence
• 9 ounces (250 g) pastry flour or plain flour, sifted
• Hamantaschen
• 1 pate sucree (use recipe above)
• 1 batch apricot or prune lekvar (use food52 recipe search to find my recipe) or mohn (poppyseed), cheese or walnut filling or pastry cream
• 1 egg and 1 egg yolk or 1-2 tablespoons milk or water

1. In an electric mixer blend together until smooth the butter, caster or icing sugar, ground almonds and salt.
2. Add the eggs or 2 egg yolks and 2 t orange blossom water, milk, rum or water, lemon zest or vanilla and mix.
3. Add the the flour and mix until just incorporated.
4. Form the dough into a ball, wrap in clingfilm and chill for at least an hour.
5. Divide the dough into 2 or 3 flattened discs and work with one portion at a time. Roll out the dough on a lightly floured board to a thickness of 1/8 inch (3-4 mm), cut into 3 inch (8 cm) rounds and set aside to cool.
6. Preheat the oven to 325 F (160 C). Line 2 large baking sheets with parchment paper. Brush each round with egg wash. Fill with a generous teaspoonful of the desired filling; do not overfill or the pastries will leak. Draw 3 sides of each round together into the centre and pinch the corners together so that the Hamantaschen are triangular in shape.
7. Brush the pastries with egg wash. Bake 25-30 minutes, until golden. Transfer to racks to cool.
8. Note: The Hamantaschen can also be baked at 350 F (180 C) for 15-20 minutes or at 375 F (190 C) for 10-15 minutes.

sucruee, unsalted butter, confectioners, ground almonds, salt, egg, pastry flour, hamantaschen, sucruee, batch, egg

Taken from food52.com/recipes/12078-hamantaschen (may not work)