Hamentaschen

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 2 cups apricots dried finely chopped
• 1  eggs 
• 1  egg white 
• 2.7 cups flour all-purpose
• 0.7 cup honey 
• 1.3 cups orange juice 
• 0.5  orange zest grated
• 0.3 teaspoon salt 
• 0.7 cup sugar 
• 0.8 cup butter unsalted cold

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• cookie cutter

Directions

1. Special equipment: 2 1/2 to 3-inch round cookie cutter
2. Place the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until soft and the liquid is absorbed.
3. Add water, if needed.
4. Let cool.
5. Combine the flour, baking powder and salt in a food processor.
6. Add the butter and pulse. In a small bowl, mix together the sugar, egg, egg white, and orange zest.
7. Add it to the processor and pulse to mix, being careful not to over mix. Divide into 2 disks and chill 30 minutes.
8. Preheat oven to 350 degrees F.
9. Roll out the dough on a floured work surface to 1/4-inch thick.
10. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.)
11. Place a disk of dough down and place 1 teaspoon of filling in the center. Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats.
12. Place 2 inches apart on baking sheets. Continue until all the disks are made.
13. Bake for 12 to 14 minutes.