Morello Cherry and California Apricot Hamantaschen

Purim is approaching, so I decided to bake some Hamantaschen. (First time ever.) For the cookie dough I used the recipe by Nancy Baggett in The All American Cookie Book. The apricot filling is her recipe also. The cherry filling is a jar of morello cherries from Trader Joe's reduced until syrupy and then chopped fine. Awesome.The cookie starts off a bit dry, and softens and develops more flavor after sitting a couple of days. When I brought these to class they were a big hit.

To form some of the cookies I patted out circles of dough, centered a spoonful of fruit filling on top, and then folded up the edges. Tedious work. Then I realized I could shape the dough into a triangular log, slice it, and push out the center of each slice with my thumb to make space for some filling. Much quicker and a more triangular shape also.