Buttery Hamentashen Dough

• 2 1/2 cups:sifted unbleached flour
• 1 teaspoon :baking powder
• 1 teaspoon :salt
• 1/4 cup:sugar
• 1 :egg, beaten
• 3/4 cup :milk or milk/cream mixture
• 1/3 cup :melted butter
• 1 teaspoon :vanilla extract
• 1 teaspoon :grated lemon zest (optional)

Preparation

1. Preheat oven to 350 degrees F.
2. Sift the flour with baking powder, then combine them in a bowl with the salt and sugar.
3. In another bowl, combine the egg with milk and vanilla; mix to combine.
4. Mix the milk mixture with the melted butter and pour the mixture into center of dry ingredients.
5. Stir until a soft dough is formed.
6. Knead a few times on a lightly floured work surface.
7. Roll or pat to 1/4-inch thick.
8. Cut into 3-inch circles and fill with between a half teaspoon and a teaspoon of your desired filling. Pinch corners into a triangle.
9. Bake on a silicone sheet or parchment for 20 to 25 min or until slightly golden.
10. They should not turn brown.