Cookie Dough Hamantaschen
makes about 5 dozen, depending on size
1/4 lb. unsalted butter (or margarine, if parve)
1/2 c. sugar
Grate zest of 1 orange (sometimes I use a few drops of Boyajian orange oil instead)
2 c. flour (it might take a little more)
1 1/2 tsp. baking powder
1/4 tsp. salt
Fillings of choice
1 egg, beaten
Preheat oven to 375.
Beat butter and sugar until well blended. Beat in 2 eggs and orange zest, blending thoroughly. Add flour, baking powder, and salt. Blend until smooth.
Divide dough into 3 or 4 portions, flatten into a disk, wrap in plastic, and refrigerate at least 1 hour. Work with 1 section of dough at a time. Roll dough 1/4-inch thick Cut into 2 1/2-inch rounds. Place 1 heaping tsp. filling in center o each round. Fold edges of dough towards center to form a triangle. Pinch edges to seal.
Place 1/2-inch apart on greased (or parchment lined) baking sheets and brush with beaten egg. Bake 10 minutes or until golden brown.
I generally don't make my fillings from scratch. I'm a big fan of Simon Fischer Lekvar which I have to get from the MIL in FL. I love using lime curd and ginger marmalade for more non-traditional fillings. Chinese red bean paste also works very well.