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Hamantaschen, w/Prune Filling II (D/P, TNT)
Source: "Light Jewish Holiday Desserts," by Penny Wantuck Eisenberg
Yield: 2 dozen

1-1/2 cups (180g) all-purpose flour, lightly sprinkled into a measuring cup
1/2 cup + 1 tbsp. (60g) sifted cake flour, lightly sprinkled into a measuring cup
1 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
7 tbsp. unsalted butter, chilled (use stick margarine for pareve)
1 tsp. vanilla extract
1 tsp. orange juice
1 large egg, cold

1 jar (12 oz.) prune, or other filling, or homemade filling: Old Fashioned Prune Filling and Quick Prune Filling (click here for recipes).

Make Dough:
Preheat the oven to 375°F, with shelves in the middle and lower third of the oven. Line 2 cookie sheets with parchment paper.

Place the all-purpose flour, cake flour, baking powder, salt, and sugar in a food processor bowl. Process just to mix ingredients together.

Cut the butter (or margarine) into 1/2" chunks and place on top of the flour. Pulse-process until the butter is cut into the flour so that the mixture looks like coarse meal.

In a bowl, lightly whisk together the vanilla extract, orange juice, and egg. With the processor running, add the egg mixture through the feed tube. Pulse-process for 10 seconds, 3 times. Dump the dough out onto a board. You should be able to press it into a ball that is neither sticky nor dry. If necessary, add up to 2 tbsp. more cake flour, a little at a time, to make the dough the proper consistency.

Because this dough has so much sugar in it, it gets stickier as it sits. It is best to use it at once, and to work quickly.

Divide the dough into 2 pieces. Flatten each piece, and roll it to a scant 1/8" thick. Cut into 2-1/2" rounds. Gather the scraps, re-roll and cut.

Place 1 rounded tsp. of filling, almost centered, just slightly closer to the top edge than the bottom edge. Fold the edges towards the center to form a triangle, leaving a bit of filling showing. Pinch the edges to seal.

Place the cookies 1/2" apart on the cookie sheets. Put one cookie sheet on each rack.

Bake 6 minutes. Switch the position of the top and bottom cookie sheets, and continue to bake for 5 to 6 minutes or until cookies are firm, but not browning. Cool completely before eating.

Poster's Notes:
I find that refrigerating the dough makes it stickier.

Posted by Penny Eisenberg

Nutritional Info Per Serving (with bought prune filling): 105 Calories, 3g Fat (28%), 8mg Cholesterol, 17g Carbohydrates, 1g Protein, 43mg Sodium, .5g Fiber
RDA %: - 0% Vitamin A; 0% Vitamin C; 1% Calcium; 3% Iron