HAMENTASCHEN

Hamentaschen

• ⅔ cup butter
• ½ cup sugar
• 2 eggs
• ½ tsp. vanilla extract
• ¼ cup orange juice (without pulp)
• 1 cup white flour
• 1 cup wheat flour
• 2 tsp. baking powder
• 1⁄8 tsp. salt
• various preserves or pie fillings

Use cherry, apricot, strawberry, or other preserves as filling for these hamentaschen; don't be afraid to experiment.

Blend butter, sugar, eggs, and vanilla extract. Slowly add orange juice and mix well. Combine with dry ingredients and form into a large ball. Refrigerate batter overnight, or for at least a few hours.
Preheat oven to 375°F. Roll out dough as thin as possible on a well-floured board. Cut into 3" or 4" circles using a glass, and put a dollop of your favorite filling (perhaps prune butter or apricot) in the middle of each. Fold up the sides to make a triangle and squeeze the corners tightly so that just a smidgen of the filling is visible. Bake on an ungreased cookie sheet for about 10–12 minutes, or until golden brown. Let cool for about 5 minutes before removing them to a plate for serving.
Yield: 2–3 dozen cookies