MILK CARAMEL HAMANTASCHEN

INGREDIENTS Dough

• 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 self-rising flour plus extra for dusting the parchment paper and dough

Preparation Preheat oven to medium-high heat. 1. Line 2 large baking sheets with parchment paper. In a large bowl, whisk together eggs, sugar, oil, and orange juice and mix well. Add baking powder and flour and mix until dough comes together. You can chill the dough for at least an hour or overnight, or bake immediately. Assemble Cookies : 1. Divide dough in half. Take two more pieces of parchment paper and dust one with flour. Place half of the dough on top, then dust more flour on top of the dough. Place the second piece of parchment paper on top of the dough and roll it up onto the parchment paper until the dough is about 1/4 inch thick. Every few rolls, remove the top parchment paper and dust more flour on top of the dough. 2. Use a 5 or 6 cm diameter glass or round cookie cutter to cut the dough into circles. 3. Place half a teaspoon of Dulce de Leche in the center and then fold 3 sides to form a triangle, leaving a small opening in the center. Press the 3 sides very firmly. Place on the prepared cookie sheets. Repeat with the remaining dough, then re-roll and trim any dough scraps. 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 dark-colored sheets bake faster. Just watch the cookies until they look done; you don't want them to brown on top, as they will then be too hard. Slide the parchment paper onto wire racks to cool the cookies.