Raspberry Lime Hamantaschen
Raspberry lime hamantaschen has a light flavor of lime in the cookie part of the dessert and the rich flavor of raspberry jam in the filling. A traditional treat for the Jewish celebration of Purim, its pretty red color makes for a great Christmas cookie, too.
Ingredients
- 1 1/2 sticks butter room temperature
- 2/3 cup sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon grated lime zest
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 3 teaspoons water if needed
- 3/4 cup red raspberry jam
Instructions
- Cream butter and sugar until light and fluffy. Add egg, vanilla extract and lime zest; beat to combine.
- Add flour and salt; beat until combined and crumbly. Knead the dough into a smooth ball (if the dough is too dry, add water, one teaspoon at a time. Be careful that the dough does not become sticky).
- Form the dough into a flat disk and wrap in plastic wrap. Chill for about 30 minutes until the dough is firm enough to roll; chilling for too long will make the dough hard to roll out.
- Preheat oven to 350 degrees.
- Lightly flour a smooth surface; roll dough out to 1/4-inch thick. Dust with flour and flip. Roll out more, if needed.
- Using a cookie cutter or other round object about three inches in diameter, stamp out cookies. Lay cookies on baking sheets lined with parchment paper.
- Place about one teaspoon of jam in the center of each cookie. Fold each circle inward on three sides to enclose the jam, forming a triangle with a small opening in the center. Pinch the corners and smooth out the seams to ensure the jam doesn’t leak out.
- Bake for about 18 minutes or until the bottoms of the cookies are light golden brown. Cool on a wire rack.