OZNEI AMAN / HAMANTASHEN DOUGH

INGREDIENTS : 3 dozen

Mass

• 3 large eggs

• 1 cup of sugar

• 3/4 cup canola or vegetable oil

• 1 teaspoon of orange juice

• 3½ teaspoons baking powder

• 4 cups all-purpose flour, plus extra for dusting the parchment paper and dough

Preparation

• Preheat oven to 400ºF.

• Line 2 large baking sheets with parchment paper.

• In a large bowl, combine the eggs, sugar, oil, and orange juice, and mix well. Add the baking powder and flour and mix until the dough comes together. You can chill the dough for at least an hour or overnight, or bake it immediately.

Armed:

1. Divide the dough in half. Take two more pieces of parchment paper and dust one with flour. Place half of the dough on top, then dust the dough with more flour. Place the second piece of parchment paper on top of the dough and roll the rolling pin over the parchment paper until the dough is at least 1/2 centimeter thick. Remove the top piece of parchment paper from time to time and dust the dough with more flour.

2. Use a round cookie cutter about 5 to 7 cm in diameter to cut the dough into circles.

3. Place half a teaspoon of your desired filling in the center, then fold in 3 sides to form a triangle, leaving a small opening in the center. Pinch the 3 sides together firmly. Place on the prepared baking sheets. Repeat with the remaining dough, then reroll and trim any remaining dough.

4. Bake for 12 to 16 minutes, or until the bottoms are lightly browned. Baking time often depends on the type of baking sheet used: cookies on darker sheets bake faster. Just watch the cookies until they look done; don't let them brown on top, as they will then be too hard. Slide the baking paper onto wire racks to cool the cookies.