Lemon Lavender Hamantaschen

Step 1

First, make the dough. In a large bowl with a stand or hand mixer, blend butter and sugar until light and fluffy, about 3 minutes. You can do it by hand too if you like. Then add vanilla, 1 egg and lemon juice and zest and combine. Then add lavender, flour, baking powder and salt and mix just until combined. Dough should be slightly sticky.

Step 2

Form dough into a large ball, flatten slightly, wrap with plastic wrap and chill overnight.

Step 3

Then, make the lemon curd!

Step 4

Whisk together lemon juice, zest, sugar, and eggs in a medium heavy-bottomed saucepan. Over low heat, stir in butter a little at a time, whisking often, for about 5 minutes or until curd is thick enough to coat the whisk. Careful not to turn the heat too high or the eggs may cook. If you have some chunks in your curd, strain through a fine mesh strainer.

Step 5

Transfer lemon curd to a bowl, cover with plastic wrap and chill for at least an hour or up to 1 week.

Step 6

When you are ready to make your hamantaschen, preheat your oven to 350 degrees F and roll out the dough on a lightly floured surface until it thin, about ⅛ inch thick. Use a 3 or 3 1/2-inch circle cookie cutter to cut circles in the dough. The top of a wine glass works too! Roll out the scraps and recut into circles.

Step 7

Then take a teaspoon of the curd and put it in the center of each circle. Resist the urge to over-fill.

Step 8

Fold two sides together overlapping at the bottom, and then fold the top down to make a triangle. Or pinch together sides.

Step 9

Place on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading.

Step 10

Wash with egg wash. Bake for 15 minutes or until lightly golden on the bottoms of cookies.

Step 11

Cool on a cooling rack.

Step 12

While your cookies are cooling, melt white chocolate and lavender buds in a double boiler or in a microwave in 30 second increments until melted. Dye if desired, and drizzle over cooked cookies and eat!!