Makes about 14 hamantaschen
  • ¾ cup (170 grams) unsalted butter, softened
  • ⅔ cup (133 grams) granulated sugar
  • 1 large egg (50 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 2¾ cups (344 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • Raspberry Rose Filling (recipe follows)
  1. Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. With mixer running, add egg, beating to combine. Beat in vanilla.
  3. In a medium bowl, whisk together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until a smooth dough forms.
  4. Between 2 sheets of parchment paper, roll dough to ¼-inch thickness. Remove top sheet of parchment. Using a 3¼-inch round cutter, cut dough, rerolling scraps as necessary. Spoon 2 teaspoons desired filling into center of each dough circle. Fold dough in from three sides, and pinch edges together to seal, leaving a small opening over filling. Place 2 inches apart on prepared pans. Refrigerate for 1 hour.
  5. Preheat oven to 350°F (180°C).
  6. Re-pinch corners of hamantaschen to ensure they’re well sealed; bake until bottoms and corners are golden, 20 to 25 minutes, rotating pans halfway through baking. Let cool completely.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/raspberry-rose-hamantaschen/