200 g unsalted butter at room temperature
135 g sugar (about ⅔ cup)
1 teaspoon salt
2 egg yolks
2 teaspoons pure vanilla extract
375 g all-purpose flour, sifted (about 3 cups)
Cream the butter and sugar. Add the egg yolks one at a time, mixing well after each addition.
Add vanilla and with mixer on low speed, gradually add the sifted flour. Mix just until combined. Do not over-mix.
Roll the dough into a fat sausage and chill it for 20 minutes.
Slice dough into thin circles. Make them as thin or fat as you like.
Place a dollop [not too much] of your chosen filling and then pinch three edges to form the triangle shape.
Bake in a preheated oven on 375F / 180C for 15 minutes until the bottom of the hamantaschen is golden.
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