PBDDL and Hamantaschen

Soo... I got a little anxious at work today, because I kept on hearing that people had gotten their amazing Peanut Butter Dulce de Leche on Saturday. Saturday! And it's MONDAY! Why hadn't I gotten mine?!? Yes, I must admit that I was pouting a bit. You see, my apartment building has a bit of an issue with losing packages. Of all the packages I didn't want to lose, it was this one. All the worrying was for naught though, as I came home to the cutest little box with TWO (2!!!) cute little jars of PBDDL awesomeness. Thanks Blake! Now what do I do with them.....


In addition, I'm throwing out my first cookie recipe from King Arthur Flour's Cookie Companion. Now, I could have gone for chocolate chip cookies, shortbread, peanut butter cookies, oatmeal cookies - all easy, classic drop cookie recipes. Instead, I fell for the cute little tri-pointed hats that are Hamantaschen. The recipe did include a filling, but since it wasn't the traditional poppy seed one, I felt I could take a shortcut and put in some raspberry preserves instead. Plus, I don't just have apple juice lying around, and I've been to the grocery store four times in the last three days. Don't ask, just understand I suck at even following shopping lists. Enjoy!


Hamantaschen

Dough
3/4 c unsalted butter
3/4 c sugar
3/4 tsp salt
2 T grated lemon zest
1 tsp vanilla extract
1/8 tsp lemon oil (optional)
3 1/2 c unbleached all-purpose flour
3 T cornstarch
2 tsp baking powder
1 large egg plus 1 egg white (reserve the yolk)

Filling
1/2 c golden raisins, packed
2 T unsalted butter
2 T honey
1 c finely diced dried apricots
1 T grated lemon zest
2 T sugar
1 c apple juice
1 large apple, cored, peeled, and grated or finely chopped

To make the dough: In a medium-sized mixing bowl, cream together the butter, sugar salt, zest, vanilla, and lemon oil until light and fluffy. Add the flour, cornstarch, baking powder, egg, and egg white and mix until the dough is cohesive; it will be very stiff. Divide the dough in half, wrap it well, and refrigerate it for at least 1 hour, or overnight.

To make the filling: Place the filling ingredients in a small saucepan and bring to a boil, stirring constantly. When the mixture thickens, remove it from the heat. Refrigerate until chilled.

Preheat the oven to 375 degrees F. Lightly grease (or line with parchment) two baking sheets.

To shape the cookies: Lightly flour a clean work surface. Working with half of the dough at a time, flour it thoroughly, and roll it into a 16-inch square approximately 1/4 inch thick. Cut the dough into 3 1/2 inch circles. Place the circles on the prepared baking sheets, and place a rounded teaspoonful of filling in the center of each circle.

Brush the edges of teh dough with the reserved egg yolk, which you've beaten with 1 T water. Now, imagine the circle as a triangle; bring three of the "sides" together to meet in the center, forming what looks like an old-fashioned tricorner hat. Pinch the edges together to seal.

Bake the cookies for 13 minutes, until they're lightly browned on the bottom and edges. Remove them from the oven and transfer to a rack to cool completely. They'll firm up and become crisp.

Makes 33 cookies.