Hamentaschen Cookie Dough Recipe

1 stick margarine or butter, softened

3/4 cup sugar

2 eggs

1/2 tsp. salt

2 tsp. baking powder

2 1/2 cups flour

1/3 cup orange juice

grated zest of 1 orange (or 1 tsp. orange peel spice)

• In a bowl, cream the butter and sugar until well blended.
• Add the 2 (beaten) eggs, and mix thoroughly.
• Add the flour, baking powder, salt, orange zest and orange juice, blending until the dough is smooth and forms a ball.
• Mix well and refrigerate dough for several hours or overnight
• Makes about 2 1/2 dozen hamentaschen (see directions below).

Fillings

(Ingredient proportions are approximate ...it’s a little of this, a little of that!)

Apricots or Prunes (2 cups)

Orange Juice (aprox. 1 cup)

Water (as needed to cover fruit = 1/2”)

Honey

Lemon

• Place approximately 2 cups apricots or prunes in a pot
• Cover with a combination of 1/2 water and 1/2 fresh orange juice (or ready made with pulp)
• Simmer until fruit is soft and has formed a jam like substance
• Add honey and lemon to taste (optional)

• Using extra flour to avoid sticking, roll out dough to 1/8” - 1/4” thick.
• Using a round cutter approximately 3 1/2 - 4” in diameter, cut circles in the dough.
• In the center of the circle, place a dollop (1 heaping tsp) of filling.
• Fold edges over, 1/3rd at a time to form a triangle.

Bake on lightly greased cookie sheet 15-20 minutes or until edges and bottom turn golden brown.