Hamantashen

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 3 cups all-purpose flour (i used ultragrain, which is a whole wheat with the texture of )
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 lb butter or 1/4 lb margarine
• 1 cup sugar
• 1 large egg
• 1/2 cup orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 12 ounces pie filling, of your choice (canned or homemade)

Recipe

• 1 place rack in upper third of oven. preheat to 350°f line baking sheets with parchment paper, or grease them.
• 2 sift flour, baking powder and salt.
• 3 in a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
• 4 add egg and mix 1 minute.
• 5 mix in orange juice, vanilla and almond extracts.
• 6 add flour mixture and mix until incorporated. shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (dough can be refrigerated up to 2 days.).
• 7 divide the dough in half; it will be very sticky.
• 8 cover 1 portion with plastic wrap and refrigerate. place other half between sheets of floured wax paper and roll to 1/8 inch thick.
• 9 use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
• 10 using a floured spatula, pick up circles and place on prepared baking sheets.
• 11 spoon 1 1/2 teaspoons filling in the center of each circle. press three edges together to make a triangle, leaving an opening in the center with the filling showing.
• 12 place 1 1/2 inches apart on baking sheets.
• 13 repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
• 14 bake for 15-18 minutes, or until golden on the bottom. if baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
• 15 cool 5 minutes and remove to racks to finish cooling.
• 16 may be stored, airtight, for several days.