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Hamantaschen (Cookie Dough)
Harriet Rosen 

1 cup sugar
1 1/3 cup shortening
2 eggs
6 tablespoons water or orange juice
1/2 teaspoon vanilla
4 cups sifted flour
Filling – try Apricot or Dried Cranberry and Sour Cherry

Cream sugar and shortening. Add eggs and water or juice and beat until smooth. Stir in water and vanilla. Add flour, mixing until dough forms a ball. Wrap in waxed paper and refrigerate overnight.

Pinch off dough, roll into balls, pat into a circle. Add filling; pinch corners to make a triangle.

Bake on a greased pan at 375 degrees until golden brown, approximately 15 minutes.

Food editor's note: I think using orange juice in place of water adds extra flavor to the dough. These hamantaschen are best eaten the day they are made; let them sit on a rack or plate until serving. The hamantaschen will last for several days, but covering them will make the dough softer. These freeze well.

Harriet Rosen is the food editor's sister-in-law’s mother, who lives in Denver, but loves to spend time with her family in Massachusetts.

Hamantaschen (Cookie Dough)


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