Making hamantaschen?

As we prepare for Purim, many of us are whipping out our Jewish cookbooks and our bubbe's old recipes and remembering the perfect technique for folding out those sweet little hats we call hamantaschen. In honor of this baking tradition, we have found a recipe to share with those who may need one. Do you have a favorite hamantaschen recipe?



* 1 stick of sweet butter, softened
* 2 tablespoons confectioners sugar
* 2 egg yolks
* 3 tablespoons ice water
* 1l/2 cups flour
* jam, apricot or prune
* butter to grease the cookie sheet
* flour to roll the dough on

Directions

1. Cream the butter and sugar together in the large bowl. Add the egg yolks and continue to mix well.
2. Add the ice water. Gradually stir in flour until a ball of dough is formed. Place the dough in plastic wrap and refrigerate it for several hours or overnight.
When ready to continue, take dough out of refrigerator
3. Turn on the oven to 350 degrees.
4. Grease the cookie sheet with the butter.
5. Divide the dough in half. Wrap the extra half in the plastic and put back in the refrigerator.
6. Roll out the dough on a clean, lightly floured surface to a 1/4" thickness. Cut it into 2" circles (use the top of a glass to "press out" the circles)
7. Place 1 teaspoon of the jam in the center of each circle and fold into three-cornered cookies:
start by pressing two sides together, then fold the third side over and press the ends together.
8. Place the Hamantaschen about an inch apart on the greased cookie sheet and bake for 10-15 minutes, or until lightly browned along the edges

Makes about 12 Hamantaschen

(Recipe by Purim on the Net)