Hamentaschen

Dough Instructions:
1. Preheat the oven to 350. Line cookie sheets with parchment paper.

2. In a large mixing bowl, combine flour, baking powder and salt.

3. Beat sugar with Orange Zest until sugar is fragrant and slightly orange

4. Crack eggs and check one at a time and put in bowl for mixer. If your eggs are reliably blood-free, you can add directly.

5. Add oil and vanilla to the mixer bowl with the eggs and sugar.
Mix slightly, until even.

6. Add the dry ingredients SLOWLY to the wet mixture. The dough should be able to be formed together and should be fairly elastic. If not elastic, add OJ. If too sticky, knead in flour until manageable

7. Flour the surface of the dough ball, table and rolling pin. Split dough ball into 3 sections. Cover sections not being rolled out.
*If working with half recipe, split into 2 sections and it is not necessary to cover.

8. Roll out dough by going in one direction and then picking up the rolling pin and rolling in the other direction. If dough sticks to rolling pin, put more flour on the pin. Roll dough fairly thin, idk, mine were pretty thick so w/e. You’ll get a better feel for it after a batch or two and you see how filling goes.

Filling & Baking Instructions:
1. Cut circles with a cup and transfer to the baking sheet. Make them wide so you can put a spoonful of filling inside and still fold it.

2. Use 2 spoons to put in about 1 tsp of filling into each circle Use one spoon to scoop and another to scrape onto the center of each circle. You may need to adjust the amount of filling based on how it behaves under heat.

3. Shape into triangles by pinching at the edge to make one corner, then folding up the opposite side and pinching at the edges to form the other two corners. Try to make the sides so all of the filling is contained in the pocket. Check that all edges are closed, by pinching again, right before placing in oven. A standard baking sheet holds 8 with plenty of room but can hold more. I found that 2 trays with 8 each was easily made with a half recipe.

4. Bake at 350 for 12 minutes, just until golden brown. Depending on how evenly your oven cooks, you may want to flip the trays at 6 or 7 minutes

5. Cool on racks before bagging