Hamantaschen

It's Purim so it's time for Hamantaschen...and this recipe makes for really good ones. The dough is just right as long as one has the patience to chill the dough for at least two hours and then let it come to room temp for at least thirty minutes. I cut out 4 inch circles and had a yield of 20 cookies. Fpr my filling, I just snipped dried apricots into a pot with a little warm water and simmered till the fruit was very soft. Then I added minimal sugar and stirred and mashed till I had a preserve-like texture.
The cookie baked in about 18 minutes at 325 F convection. Absolutely yummy!