Great-Grandmother Bubbie's Hamantaschen for Purim

Ingredients and Weight:

• 1 cup butter, unsalted, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 tsp baking powder
• 1/2 cup raspberry jam
• 1/2 cup apricot jam
• 1/4 cup chopped walnuts (optional)

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes

Difficulty Level: 3 (Moderate)

Preparation Method Steps:

1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. In a separate bowl, whisk together the flour and baking powder.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
7. Roll out the dough on a lightly floured surface to a thickness of 1/8 inch.
8. Cut out circles of dough using a 3-inch diameter cookie cutter.
9. Place a dollop of raspberry jam and apricot jam in the center of each circle.
10. Fold up the sides of the dough to form triangles, pinching the corners to seal.
11. Place the Hamantaschen on a baking sheet lined with parchment paper.
12. Bake for 15-20 minutes, or until golden brown on the edges.
13. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 200 per Hamantaschen
• Fat: 10g
• Carbohydrates: 25g
• Protein: 3g

Dish Characteristics:

• Buttery, flaky crust
• Sweet and tangy filling
• Triangular shape reminiscent of Purim

User Comments:

• "These Hamantaschen are a delicious and festive treat for Purim."
• "The combination of raspberry and apricot jam is perfect."
• "I love the way these Hamantaschen crumble in my mouth."
• "These are so easy to make, even my kids can help."
• "I highly recommend adding chopped walnuts for an extra crunch."

Special Precautions and Tips:

• Make sure to cream the butter and sugar well before adding the egg. This will help create a light and fluffy dough.
• Do not overmix the dough. This will make it tough.
• If the dough is too sticky to roll out, add a little more flour.
• If the Hamantaschen brown too quickly, cover them with aluminum foil during the last few minutes of baking.