*This is a recipe from Marcy Goldman’s: A Treasury of Jewish holiday Baking
1/2 cup vegetable shortening – not oil.
1/2 cup or 1 stick unsalted butter
1 1/4 cups sugar
1/4 cup orange juice or milk
1 1/2 teaspoons vanilla extract
approximately 4 cups ALL-PURPOSE FLOUR
1/2 teaspoon salt
2 1/2 teaspoons baking powder – level, not heaping spoons.
I use different types: prune, apricot, and poppy seed are some.
Golden Egg Wash
1 egg plus 1 egg yolk.
1 – 2 tablespoons water.
Pinch of sugar.
For the Egg Wash: In a small bowl, whisk together all the ingredients. Use a pastry brush to glaze or brush on to the unbaked hamantaschen.
In a mixing bowl, cream the shortening, butter, and sugar together.
Add the eggs and blend until smooth.
Stir in the orange juice or milk, and the vanilla. Fold in the flour, salt and baking powder and mix to make a firm but soft dough.
Transfer the dough to a lightly floured work surface and pat the dough into a smooth mass. Cover and allow to rest for 10 minutes.
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Divide the dough into 2 or 3 flattened discs and work out with one portion at a time.
Roll out the dough on a lightly floured board to a thickness of 1/8 inch. Any thicker will not work. Use a 3-inch round cookie cutter and cut as many rounds as possible.
Brush the rounds with egg wash. Fill with a generous teaspoonful of the desired filling. Draw 3 sides together into the center of filling.
You should now have a tri-cornered or triangular pastry.
Repeat this process with the remaining dough and filling.
Brush the pastries with additional egg wash.
If desired, sprinkle with regular or coarse sugar and bake in the centerof oven until golden brown. Anywhere from 15 to 25 minutes really, depending on your oven. (Do not let them get too brown.)
Cool on the baking sheets.
You can also make the dough ahead and refrigerate it, wrapped tightly in plastic.