Hamentashen Cookies

Hamentashen cookies are traditionally eaten during the Jewish festival of Purim. This recipe is a winner!

Serves: 5 dozen, freezes well

Prep Time: 45 min, plus 1 hour cooling time

Cooking Time: 15 min

Total:  60 min, plus 1 hour cooling time

Dough

Thanks Aviva for this recipe!

6 eggs
1 1/2 cups sugar
3/4 cup vegetable shortening
3/8 cup oil
zest of 1 orange
4 1/2 tsp. baking powder
5 3/4 cups flour, plus more for rolling dough
1/2 tsp. salt
1 1/2 tsp. vanilla extract
up to 3/4 cup orange juice (if needed)

Fruit Filling

1 1/2 cups pitted prunes

1 cup dried apricots
1 1/2 cups raisins
1 orange, zest and juice

Directions

1. To make the dough, cream sugar, shortening, zest, vanilla and oil in a large bowl until combined.
2. Add eggs one at a time while mixing.
3. Add flour, cup by cup, stirring well between each addition.  Mix baking powder and salt into the last cup of flour before adding.  If the dough is too dry, add a bit of orange juice between each addition of flour.
4. Work into a dough, cover with plastic wrap and chill for at least 1 hour.
5. To make the filling, put the dried fruit in a food processor and pulse until combined. Refrigerate until needed.
6. Once the dough has chilled, roll on a lightly floured work surface, to about 1/2-inch thickness.
7. Using a round cookie cutter or glass, cut dough into circles.  Scoop small portions of filling, about the size of a teaspoon, into the centre of each circle of dough.
8. Fold and pinch the circle of dough in three sections to form a tiangle surrounding the filling. Place on a parchment paper lined baking sheet.
9. Repeat until all the dough and filling has been used.
10. Bake in a preheated oven at 350F for 12 minutes, or until lightly browned.  Remove from oven and let cool on a wire rack.
11. Serve or store in an air-tight container, or freeze for later.