Apricot Hamantaschen

Whisk together the eggs, 1 cup of the sugar, and the lemon zest and orange zest in a large bowl, whisking until the sugar is dissolved and the mixture is creamy and foamy.

Sift the flour mixture into the egg mixture, stirring together with a wooden spoon until combined and a dough forms.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Make the filling.

Drain the apricots in a colander, stirring to eliminate the surface water, and then blot dry on paper towels.

Transfer them to a chopping board or bowl and finely chop.

Mix the apricots, walnuts if using, and the remaining 1/2 cup sugar in a medium bowl, stirring until well combined.

Make the cookies.

Preheat the oven to 350°F.

Spray two baking sheets with nonstick cooking spray.

Roll out the dough on a lightly floured board to 1/4-inch thickness.

Cut out 3-inch circles (use a biscuit cutter).

Place a generous spoonful of filling in the center of each circle, then fold up three sides so the cookie looks like a 3-cornered hat, pinching the dough edges together but leaving the center open as shown in the photo.

Gather the dough scraps and reroll; cut and fill in the same way.

Arrange the cookies on the prepared baking sheets and lightly brush with the egg wash, which will give them a nice color.

Bake until the pastry is golden brown—20 to 25 minutes.

Transfer the cookies from the baking sheets to wire racks to cool.