(Makes about 24)
¾ cup sugar
2 cups sifted flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup shortening
1 egg, beaten
2 tablespoons orange juice
1 17-ounce jar prune butter (lekvar). Can also use poppy seeds (mohn), apricot filling, or cherry pie filling.
- Sift the sugar, flour, baking powder, and salt into a bowl. Work in the shortening by hand. Add the egg and orange juice, mixing until dough is formed. Chill overnight if possible, or at least two hours.
- Roll out the dough about 1/8 inch thick on a lightly floured board. Cut into 3-inch circles (a teacup works). Place one heaping teaspoonful of the filling in each. Pinch three edges of the dough together (use a knife or spatula to lift the edges), but leave a small opening in the center; the resulting pastry will be in the shape of a triangle with a little of the filling showing. Place on a greased cookie sheet. Cover with a cloth and set aside for ½ hour.
- Preheat the oven to 400 degrees. Baste hamantashen with beaten egg for a shinier crust, if desired. Bake hamantashen for about 20 minutes, or until delicately browned on top.