Title: Hammantaschen
Categories: Dessert Jewish
Yield: 1 Servings

1/2	c	Sugar
1/2	c	Flour
2		Eggs
3	tb	Orange or pineapple juice
3	c	Flour
1 1/2	ts	Baking powder
1/4	ts	-salt
		Vegetable oil, for greasing
		Hamantaschen filling, of your choice
1		Egg (opt)
1	ts	-water (opt)

In the large bowl of an electric mixer, beat the sugar & oil until well blended. Beat in eggs, one at a time, until the mixture is very light & frothy & then beat in the juice.

In a bowl sift together the flour, baking powder, & salt. Gradually beat the flour mixture into the liquid mixture until you have a soft but workable dough. Remove to a lightly floured surface & knead into a ball. Preheat the oven to 375F. Grease several cookie sheets w/ oil.

Divide the dough into 6 to 8 pieces for easier handling. While you are rolling out & cutting one piece, keep the other pieces covered w/towel so they do not dry out. Flatten each pieces of dough w/ the palm of hand & then roll out w/rolling pin to 1/4-inch thickness.

Use a 3-1/2 inch cookie cutter or the rim a wide-mouth jar to cut out circles of dough. Place a heaping teaspoon of your favorite filling in the center of each round of dough. Fold 3 edges of each round together over the filling, bringing the edges together to make a triangle. Pinch these folds together, leaving a little of the filling showing. Place each hamantaschen on the prepared cookie sheets, about 1/4 each apart.

This step is opt. In small bowl, beat 1 egg together w/1 tb water. Brush hamantaschen w/egg mixture (this gives finished hamantaschen more color).

Bake in oven for 10 to 15 mins or until golden brown. Cool on wire racks. Continue until all hamantaschen are baked. Makes 55 to 60 hamantaschen.

Recipe: Mama Leah's Jewish Kitchen by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan Publishing Company.

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