These hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form.

With a buttery shortbread crust folded over a dollop of jam, these apricot hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form. Feel free to play with the filling — any thick jam, or even Nutella, will work well.

What you’ll need To Make Apricot Hamantaschen

How To Make Apricot Hamantaschen

Begin by placing the sugar, flour, and salt in the bowl of a food processor.

Pulse to combine.

Add the cold butter cubes.

Pulse until the mixture resembles coarse meal.

Add the egg yolk and pulse until evenly crumbly and pale yellow in color.

Add a bit of cold water and pulse until the dough clumps together.

Scrape the dough onto a lightly floured work surface.

Knead it gently into a smooth ball, then divide in half and form into two 6-inch discs.

Chill the dough for at least 30 minutes, then roll it about 1/8-inch thick. Use a cookie cutter or glass to cut out 3-inch circles.

Place the cookies on the lined baking sheets and lightly brush with the egg wash. This is the key to getting the corners to stick together.

Dot each cookie one with a teaspoon of apricot jam. Do not overfill, or the jam will leak out while baking.

Fold in the sides, slightly overlapping the filling, to form a triangle so that each side has a corner that folds over and a corner that folds under — this creates a pattern that looks pretty (but don’t fuss too much over it). Pinch the corners together so that they form a point — this will keep them from separating while baking.

You can see more closely here.

Refrigerate the cookies on the pans for about 20 minutes, then bake for 12-15 minutes, until lightly golden. Enjoy!

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