Hamentashen and Rugelach

By Lonnie

Ingredients

• 1/2 c butter
• 1/4 c granulated sugar
• 1/4 c brown sugar
• 2 eggs
• 1/4 c orange juice
• 2 t baking powder
• 1 t vanilla
• 1/8 t salt
• 2 3/4 c all purpose flour

Details

Servings 60

Preparation

Step 1

In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds or till softened.

Add sugars, beating till light. Beat in eggs, one at a time, till well combined. Slowly add orange juice, baking posder, vanilla and salt (mixture may appear curdled). Beat in as much of the flour as you can with the mixer. Stir in the remaining flour by hand. Cover and chill dough 2 hours or till easy to handle. divide dough for each type of cookie and chill.


FOR HAMENTASHEN:

Prepare dough as directed, adding 2 t finely shredded orange peel with the orange juice. Divide dough in half. For filling us 1/2 filling (such as poppy seed, prune, apricot, cherries). On a lightly foured surface, roll one portion of the dough to 1/8 inch thickness. Using a fluted biscuit cutter or cookie cutter, cut into 2 1/4 - 2 1/2 inch circles. Bush edge of circles with water. Spoon 1/2 t desired filling onto center of each circle.

Bring two of the circle's opposing edges together towards the top to make a "V" and pull the unfolded edges together to form the shape of a three cornered hat. Leave center slightlyopen to expose filling. Place hamentashen on ungreased baking sheet.

Repeat with the remaining dough and filling. Bake in a 350 degree oven for 10 to 12 minutes or till cookies are lightly browned.

FOR RUGELACH

Prepare and chill basic dough as directed, dividing into 5 portions. Soak 1 c raisins in 1 1/2 c boiling water for 10 to 15 minutes. Drain raisins, discarding liquid. In a food processor bowl, combine raisins with 1/2 c toasted pistachios and/or walnuts, 1 T honey, 1 T orange juice, 1 t ground cinnamon and 1/8 t ground cloves; process the mxture till coarsely chopped.

On a lightly floured surface, roll one portion of the dough into an 8 inch circle, 1/8 inch thick. Spread about 2 T of the filling on the circle of dough and the circle into 12 equal wedges. Starting from the wide end of each wedge, roll up towards the point. Place, point up, on and ugreased baking sheet. Bake in a 350 degree oven for 12 - 15 minutes or till lightly browned. Cool on rack. Repeat with remaining dough and filling.