Annette Paley’s Hamantaschen Recipe     

Ingredients:

5 cups of sifted flour

1 lb. butter (room temperature)

1 cup sugar

2 tsp. baking powder

¼ tsp. baking soda

4 eggs (yolks only)

½ cup orange juice

1 tsp. vanilla

Fillings: apricot preserves, chocolate chips, raspberry preserves, prune or poppy seed

 

Directions:

In electric mixer, cream butter and sugar. Add eggs and continue beating. Add vanilla and orange juice. Stir in the flour, baking powder and baking soda. Form into ball. Chill for 2-3 hours or overnight.

Taking ¼ of the dough, roll out on a slightly floured board to a thickness of about 1/8 inch. Cut circles of dough with a drinking glass or round cookie cutter. Put water around the rim of the circle. Fill with 1 teaspoon of filling and fold into three-cornered cookies. Press two sides together, and then fold the third side over and press the ends together. Make an egg wash of 1 egg and 1 tablespoon of cold water. Paint the Hamantaschen with egg wash.

Bake at 350 degrees for 12 minutes or until lightly browned. Enjoy!