Place the flour, sugar, baking powder
and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and process for a few seconds
until the mixture resembles coarse crumbs.
In a separate bowl, whisk together two
of the eggs, the egg yolks, the vanilla and the lemon zest. Add the egg mixture
to the food processor and process for thirty seconds. (It will still be
somewhat dry and crumbly.)
Turn the dough out onto a floured
surface, gather into a ball and knead until it comes together.
Divide dough in half and form into two
discs. Wrap each disc in plastic wrap and refrigerate for several hours or
To make the cookies, remove one of the disc from the refrigerator
and let the dough warm up slightly to make it easier to roll out.
Preheat oven to 350 and line two baking
sheets with Silpat baking mats or
Roll out dough on a well-floured surface
with a well-floured rolling pin to between 1/2 inch and 1/4 inch thickness.
Using a 4-inch round cookie cutter, cut
out circles and place them on the lined cookie sheets. Gather up the scraps of
dough and re-roll them out to cut out more circles.
To fill the cookies, spoon a teaspoon of
jam or preserves in the center of the dough circle.
To create the classic triangle shape for
the Hamantaschen, do a series of three folds. First, fold one side of the
cookie in so that the edge comes to the middle of the jam filling. Fold the
second side in the same way and so that it partially covers the first side.
Finally, fold the remaining side up and in so that it overlaps the other two
sides. Chill the cookies for at least ten minutes prior to baking.
Make an egg wash of one egg beaten with
Brush the outside of the cookies with
egg wash with a pastry brush.
Bake for 15 minutes or so until the
cookies are golden brown. Cool on a wire rack.