Blood Orange Hamantaschen

These Blood Orange Hamantaschen are a delightful twist on the traditional cookie, filled with a tangy and aromatic blood orange filling. Perfect for special occasions or enjoying with a cup of tea

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 2-3 tablespoons blood orange zest
• 1/4 cup fresh blood orange juice
• 1/2 teaspoon vanilla extract
• 1/4 cup fruit preserves blood orange or apricot

Instructions:

Mix flour, sugar, and salt together in a food processor

Pulse in the cold butter cubes until the mixture looks like coarse crumbs

Add the egg, blood orange juice, blood orange zest, and vanilla extract to a different bowl and mix them together using a whisk

Mix the wet ingredients into the dry ones in the food processor

Pulse the machine a few times to mix the dough

Spread the dough out on a surface that has been lightly dusted with flour

Knead it gently a few times until it is smooth

Put the dough in the fridge for at least an hour after making a disc out of it

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Use a cookie cutter or glass to make rounds out of the chilled dough that are about 1/8 inch thick

In the middle of each round, put a small amount of fruit preserves

To make a triangle, fold the rounds edges in toward the middle, leaving the middle open

To seal the edges, gently pinch the triangles corners together

Put the filled cookies on the baking sheet that has been prepared

Bake for 12 to 15 minutes, or until the edges are golden

For a few minutes, let the cookies cool on the baking sheet

Then, move them to a wire rack to cool completely