Hamantaschen: Cutting Dough and Egg Wash
3. Divide dough into thirds; form each into disc. Wrap each and refrigerate until firm, about 1 hour.
Line 2 rimless baking sheets with parchment paper; set aside.
4. Between waxed paper, roll dough to generous 1/8-inch (3 mm) thickness. Using 3-inch (8 cm) round cookie cutter, cut out rounds, rerolling scraps.
Egg Wash: Beat egg with 1 tbsp (15 mL) water; lightly brush over edges of rounds. Place heaping 1 tsp (5 mL) filling onto centre of each.
