The 40 Year Old Bat Mitzvah

Juliet’s Press-Enterprise Cookie Dough Hamantaschen Recipe

Posted in Uncategorized by Juliet on March 10, 2014

Makes 60.


  • 4 c flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 c powdered sugar
  • 1 c cold butter
  • 1 egg plus 1 egg yolk
  • 2 T grated orange rind
  • 2 T orange juice
  • Apricot filling (recipe follows)
  • egg glaze:  1 egg mixed with 1/4 tsp salt

Combine flour, baking powder, salt, and powdered sugar in a large bowl or food processor bowl.  Cut in the butter until the mixture looks like coarse meal.  Add egg and egg yolk, orange rind, and orange juice; knead to form a dough.  Refrigerate for an hour or more.  Dough may be made ahead and frozen at this stage.

Roll out dough to very thin thickness of 1/16″.  Cut into 4″ rounds.  Drop teaspoonfuls of apricot filling in the  center of each circle.  Brush edges of rounds with egg glaze.  Lift edges of dough and pinch to form a 3-cornered pastry, leaving center open to prevent leaking.  Place on a greased cookie sheet.  Bake in a 375 degree oven for about 10 minutes until lightly browned and crisp.

Apricot Filling Recipe

  • 2 c dried apricots, chopped
  • 1/2 c sugar
  • juice of 1 lemon

Place apricots in a small saucepan and just cover with water.  Cook over low heat 20-30 minutes or until apricots are soft.  Remove from heat and drain off the water.  Add sugar and lemon juice.  Return to heat and cook gently for 10 minutes, uncovered.  Remove from heat and allow to cool, then process in a food processor or work through a coarse sieve.  Refrigerate until ready to use.

Prepared poppy seed or prune paste may be substituted for the apricot filling.  The paste is sold in small jars in the kosher foods aisle in markets.


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