Hamantaschen!

I made these lovelies on Friday with a recipe from my future mother-in-law. They're filled with strawberry rhubarb jam and blueberry preserves, yum! I doubled the recipe and stored half of the dough in the fridge so I hope to make a second batch this week (and make them smaller!).

Hamantashen
by Helen Mann

• 1/2 c. butter
• 1 c. sugar
• 1 egg
• 2 c. flour
• 2 tsp. baking powder
• 2 T. orange juice
• 1 tsp. vanilla

Cream butter and sugar together and add the egg. Mix flour and baking powder. Add half of the flour mixture, juice and vanilla to creamed mixture. Mix well. Add remaining flour mixture. Work in well and form into 2 balls of dough. Chill several hours or over-night. (Keeps well in fridge for a week).

Flour surface very well. Roll dough to desired thickness. Cut into rounds. Fill with desired filling (prunes or poppy seeds are traditional) and form into triangles by pinching up 3 corners of the circle. Bake at 350 degrees for 15 minutes or until delicately brown.

Yield: 3 dozen hamantashen



That incredible orange color is due to fresh eggs from Aunt E's chickens!