In a food processor, combine confectioners' sugar, all-purpose flour, and salt. Pulse until well mixed, then add cold unsalted butter. Process until the mixture resembles coarse crumbs.

Add egg yolks and a few tablespoons of ice-cold water, pulsing until the dough clumps together.

Turn the dough out onto a lightly floured surface, knead gently to form a ball, divide into two discs, wrap in plastic wrap, and refrigerate for 30 minutes to an hour.

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Roll out one disc of dough to about ⅛ inch thick and cut out 3-inch circles. Repeat with the second disc.

Brush each circle with an egg wash, place a teaspoon of apricot jam in the center, fold edges to form triangular shapes, and pinch corners tightly.

Arrange hamantaschen on baking sheets and chill in the refrigerator for 20 minutes. Bake for 12-15 minutes or until golden brown.

Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.