Hamantaschen

Hamatashen is a triangular pasty style cookie which is traditional to the Jews. It is served on the Jewish festival of Purim. Purim is a joyous festival and these buttery citrus flavored cookies are exchanged as gifts. I came to know more about Purim and this special cookie hamantaschen when my hubby's co- worker's Jessica and Teodora shared this recipe with a detailed diagram on how to shape the cookies. They also sent a list of filling suggestions which I am sure you will find interesting (It is listed below). So today's recipe is a shared recipe from friends. Thanks Jessica and Teodora for this beautiful foolproof cookie recipe.

Ingredients
This recipe will make around 24 cookies.
Sugar- 3/4 cup
Shortening- 3/4 cup
( I used half butter and half shortening)
Eggs-3
Orange Juice- 3/4 cup
All purpose flour- 4 1/2 cup
Baking powder- 3 tsp
Salt- 1/2 tsp

For the filling
Dates chopped- 1/2 cup
Orange marmalade- 1/2 cup
Chopped walnuts- 1/2 cup
Honey- 3 tbs
( Mix the above ingredients and chill till it is ready to be used)

Filling Suggestions:
Fruit Preserve or jam
( Do not add too much as it will boil over)
Traditional Poppy seed filling
( A mixture of poppy seeds,butter, sugar and eggs)
Cherry pie filling
Chopped dates ( with or without honey)
Nutella or peanut butter

In a bowl combine flour, baking powder and salt.
In a separate bowl cream sugar and shortening. Add eggs one at a time and beat till it is light and fluffy. Add the dry ingredients and mix until combined. Divide dough into fourths, wrap tightly in plastic and chill in refrigerator for at least three hours.
Note: Make sure the cookie dough is well chilled before you roll it out so it won't stick to your rolling pin or counter and tear. Take small portions of the dough and work with it while keeping the rest chilled.

Roll the dough to a thickness of approximately 1/8 of an inch on a well floured surface.
Note : Try to roll the dough thin. The thicker the dough, it will be hard to handle and shape the dough. Cut into 4 inch or larger circles. If you are making it for the first time the four inch or larger circle will be good. As you get more practice you can attempt the small cute triangles.

Using a round cookie cutter cut out circles, and place on a well greased or non - stick cookie sheet. Cut out as many circles as possible. Line on baking sheet and cover with a cloth to prevent drying.Spoon filling into the center of the circle. Lightly wet the edges of the circle with water. First, grasp the left side and the right side of the circle and fold it towards the center to make a flap (not over lapping) and create a triangular tip at the top of the circle.Take the third flap or the bottom part and fold upwards. Press the two corners in the bottom part to complete a triangle shape. Chill this filled cookie for about 30 minute. Bake at 350 F for 20 minutes or till golden brown . Transfer to cooling rack and allow to cool completely.