Cranberry Hamantaschen "Scone" With Lemon Curd Drizzle
Soft, chewy, and sweet hamantaschen dough with a sweet and tart cranberry filling
Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/3 cup sugar
- 2 Tbsp milk
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups flour
Cranberry Filling
- 3 cups cranberries
- 1/2 cup sugar
- 3/4 cup water
Lemon curd (optional)
Instructions
- In a large bowl, cream the butter and sugar until pale and fluffy.
- Add milk, egg, vanilla and salt. Mix.
- Gradually beat in the flour.
- Separate in half or into thirds, flatten into discs, wrap in plastic wrap and chill for at least 1 hour. The dough should be stiff and may need longer than an hour.
- To make the cranberry filling, add cranberries, sugar and water in a saucepan, stir, and bring to a simmer over medium heat. Cook for about 10 minutes until most of the cranberries have popped. Stir frequently, especially towards the end as it will thicken a lot.
- Preheat oven to 350 degrees F. On a lightly floured surface, roll out the dough to a ΒΌ inch thickness, then use the top of a glass to cut into circles.
- Place 2 tsp of filling in the center of each circle, then pinch the pastry together to form three corners, leaving a little of the filling showing in the middle of the cookie.
- Place the cookies on a baking sheet and bake for about 15-17 minutes, until lightly golden. The baking length will really depend on the thickness of your dough so keep checking! You will want to make sure the bottoms of the cookies are cooked but you want them soft and chewy.
- If you want, you can drizzle with lemon curd right before eating.