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Hamantaschen I (P, TNT)
Source: "West Bay," Chabad House
Yield: 3-4 dozen

1 cup sugar
1/3 cup oil
1/3 cup shortening
3 eggs
1/2 cup orange juice
4 cups flour
3 tsp. baking powder
1 tsp. salt
1 egg, plus 1 tsp. sugar, beaten sweet fillings (levkar, mohn, or canned pie fillings work well, chocolate chips, peanut butter)

Cream sugar, oil and shortening. Add eggs and juice and mix well. Blend with dry ingredients and roll into a ball.

Divide into 4 parts. Roll out each piece very thin, about 1/8", on a floured board.

With the rim of a cup or glass (depending on desired size) cut into the dough to make circles.

Place 1/2-2/3 teaspoon of filling in the middle of each circle.

To shape into a triangle, lift up right and left sides leaving bottom side flat, and bring both sides to meet at the center above the filling. Lift the bottom side to meet the other two sides. It should look like a 3-cornered hat when you are done, with just a tiny bit of the filling showing in the middle. Pinch the sides so that they stay together.

Preheat oven to 350°F. Brush the cookies with beaten egg mixture and place on greased cookie sheet. Bake for 15-20 minutes until golden brown.

Poster's Notes:
We made these at the local Chabad house Monday night, and the recipe worked very well for me, who always has problems with rolled out dough. I made some tonight, and while I had to add a little extra flour, it was nothing like the amount I usually have to add. For fillings, I used chocolate chips, jelly, marmalade, and candied ginger.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A