The DailyDyl

Last year my mom and I made matcha Hamantaschen with and Ube filling. We were going to make those again this year, but ran out of time. However we did make matcha Hamantaschen with an amazing strawberry filling.

Filling Ingredients:

• 24 oz strawberries (fresh or frozen)
• 1 cup sugar ( you can also use honey or agave syrup)
• The juice of 1 lemon
• Slurry – 1 to 2 tablespoons corn starch dissolved in water ( 1 to 2 tablespoons) – depending on how thick you like your fillings

How to:

• Wash strawberries (if using fresh)
• Put strawberries, lemon juice and sugar in sauce pan over medium heat for about 15 minutes until they break down and come to a soft boil
• Add the slurry and cook another 5 minutes until mixture starts to thicken
• If mixture is not thick enough you can add additional slurry, stir and cook another five minutes.
• Let cool.
• Mixture will thicken as it cools.

Dough Ingredients:

• 2 1/2 cup flour
• 1 cup unsalted butter (softened)
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 tbsp matcha powder

How to:

• In a mixer combine softened butter with sugar until fluffy
• Add egg, vanilla and salt until combined
• In separate bowl whisk together flour and matcha powder
• Add to the butter mixer and mix until dough comes together
• Remove dough from bowl, flatten in to a disk, cover in plastic wrap and refrigerate for 20 minutes.
• Preheat oven to 350
• Roll out dough, cut circles, fill, pinch and bake for 20 minutes on a parchment lined cookie sheet.