Hamantashen

Ingredients

• 3 cups all-purpose flour (I used Ultragrain, which is a whole wheat with the texture of white)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 lb butter or margarine
• 1 cup sugar
• 1 large egg
• 1/2 cup orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 12 ounces pie filling, of your choice (canned or homemade)

Directions

1. 1

   Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.

2. 2

   Sift flour, baking powder and salt.

3. 3

   In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.

4. 4

   Add egg and mix 1 minute.

5. 5

   Mix in orange juice, vanilla and almond extracts.

6. 6

   Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).

7. 7

   Divide the dough in half; it will be very sticky.

8. 8

   Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.

9. 9

   Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.

10. 10

    Using a floured spatula, pick up circles and place on prepared baking sheets.

11. 11

    Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.

12. 12

    Place 1 1/2 inches apart on baking sheets.

13. 13

    Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.

14. 14

    Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.

15. 15

    Cool 5 minutes and remove to racks to finish cooling.

16. 16

    May be stored, airtight, for several days.