Hamantaschen with Three Fillings Recipe
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Hamantaschen with Three Fillings
In the bowl of an electric mixer, beat the butter and sugar until well blended. Beat in 2 eggs and orange zest, blending thoroughly. add the flour, baking powder, and salt, then blend until dough is smooth. It's best to wrap dough in plastic wrap and refrigerate until chilled, but you can go directly to the next step if you're in a hurry.
Transfer to floured surface and divide dough into three or four portions for easier handling. roll to about 1/4 inch thick -- not too thin, or cookies will spread open while baking. cut into 2 1/2-inch rounds.
Place a teaspoon of filling in center of each round. fold edges
toward center to form a triangle, leaving just a bit of filling
visible. pinch edges to seal.
Combine all ingredients in a bowl and blend thoroughly.
In heavy saucepan, bring sugar and water to a boil, mixing with a
wooden spoon until the sugar dissolves. remove from heat and add
pecans, butter, and milk, then return to heat. stir constantly.
simmer for 10 minutes or until thick. Remove from heat and stir in
the honey. Transfer to ovenproof glass bowl, cover with plastic
wrap, and refrigerate until set.
Combine all ingredients in a bowl and mix well. Cover with plastic wrap and refrigerate.
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