Lemon and Lavender Hamantaschen with Raspberry and Apricot Jam

Add sugar, lemon zest, dried lavender and butter to the bowl of your food processor. Process until everything is well mixed and looking light and fluffy. Then add the eggs and vanilla extract. Process until fully incorporated, then add the flour and salt. Blitz until it forms a dough, careful not to over-mix. Remove from food processor and wrap in plastic wrap. Then put in the fridge for at least a couple of hours.

Once the dough is nice and cold, preheat your oven to 350° Fahrenheit and liberally sprinkle flour onto a table or countertop and roll out the dough. (I like to do this in small batches so that it doesn't warm too quickly.) Roll dough until it's 1/8 of an inch thick. Then stamp cookies it with a 3" round cookie cutter (a wide mouthed jar lid works well too). Pull up the excess dough and set it to the side to re-roll.

Fill the cookies with jam. I used about 2 tsp per cookie. I alternated raspberry and apricot jams (in 1/2 tsp increments) in order to achieve a marbling effect. After you fill a cookie, fold the dough on the right side in and over the edge of the jam. Do the same to the left and bottom sides (you're going for a triangular shape with an exposed jam center - see video above if confused). Gently press the three points together to seal them. Repeat until all dough is used.

Transfer to a lined baking sheet. These shouldn't spread much, but leave about 1/2 inch between each cookie. Bake for 15-17 minutes, or until the bottom and edges are golden but the rest of the cookies are still light. Then let cool and enjoy!