Fustini's Oils and Vinegars
Blood Orange Apricot Hamentaschen

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Blood Orange Apricot Hamentaschen


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Blood Orange Apricot Hamentaschen



Makes about 10 cookies


Step 1. 

In the bowl of a stand mixer fitted with a paddle attachment, beat the egg and sugar on high speed until very light yellow in color. Turn the mixer down and add in Blood Orange olive oil, flour, baking powder, and Pyramid salt until a dough forms.

Step 2. 

Roll out dough ¼” thick and cut out circles 3-4” in diameter.  Place a heaping tablespoon of the preserves in the middle of the circle and then fold in edges to create a triangle. Pinch corners closed. Bake cookies on a parchment lined sheet tray for 15-20 minutes in a 350° oven until golden brown.

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