Hamantashen recipe

36 servings

1 1/2 cups butter or margarine, softened

1 cup white sugar

2 eggs

6 tablespoons orange juice

1 tablespoon vanilla extract

2 teaspoons baking powder

4 1/2 cups all-purpose flour

1 (12 ounce) can poppyseed filling

In a large bowl, cream together the butter and sugar until smooth.

Beat in the eggs one at a time, then stir in the orange juice and vanilla.

Mix in the baking powder, then gradually stir in the flour until the dough forms a ball.

Cover and refrigerate at least 2 hours.

I like to do mine overnight.

Preheat the oven to 375 degrees F (190 degrees C).

Grease cookie sheets.

On a lightly floured surface, roll the dough out to 1/4 inch thickness.

Cut into 3 inch circles using a cookie cutter or drinking glass.

Place circles on the prepared cookie sheets.

Spoon 1 teaspoon of filling onto the center of each circle.

(Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible.

The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.

Bake for 8 to 10 minutes in the preheated oven, until light golden brown.

These are best undercooked slightly.

Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.