• 1 cup(s) butter or margarine
• 1 cup(s) sugar
• 3 eggs
• 1/3 cup(s) orange or pineapple juice
• 1 teaspoon(s) pure vanilla extract
• 4-1/2 cup(s) flour
• 4-1/2 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• Assorted jams (apricot, seedless rasperry, prune. poppy)

1. Grease or spray two cookie sheets with non-stick cooking spray.
2. Cream the shortening and sugar together in a large mixing bowl until a grainy paste forms.
3. Beat in eggs, juice and vanilla until well blended.
4. In a separate large bowl, sift together the flour, baking powder and salt.
5. Slowly add the flour mixture to the batter, a little at a time, mixing just until the dough comes away from the sides of the bowl and forms into a ball. Cover with plastic wrap and refrigerate for at least two hours.
6. Preheat oven to 350 degrees.
7. Working in batches, roll out the dough on a lightly floured board (it helps to flour your rolling pin as well), until it is very thin, about 1/8-1/4 inch thick.
8. Using a 3-3½” diameter cookie cutter or glass, cut circles in the dough. Place ¾ tsp. of filling in the center of each circle.
9. Shape into a triangle by folding two sides of the circle to the center and pinching together at the sides. Fold remaining side up to the center and pinch together at the sides. Some of the filling should be visible in the center.
10. Place hamantaschen 1 inch apart on a greased baking sheet. Bake for 13-15 minutes, until light golden brown. Be careful not to overcook. Let the hamentascen cool before tasting--that jelly gets HOT!

And here are some tips from expert hamantaschen baker, Amy Jacobs of Cookie Comfort. (If you decide the easiest way to delicious hamentaschen is for somebody else to make them, orders can be placed by calling 866-787-8237). Here are Amy’s secrets for successful baking:

• Don’t overstuff! For 3-3½” diameter rounds, never fill with more than ¾ teaspoon of filling. If using a jam or jelly that is thinner in consistency, fill with only a ¼ teaspoon. Thinner jellies melt during baking and will overflow if overstuffed, causing the hamantaschen to open during baking.
• After placing the filling in the center of the rounds, use a wet fingertip or pastry brush to moisten the perimeter of the round before closing in order to create a better seal.
• Pinch twice—once initially and once right before placing hamentaschen in the oven.
• Roll dough very thin, 1/8-1/4 inch thick.
• Work in batches of dough so it’s easier to manage.
• Allow hamantaschen to cool before moving to prevent cracking or breakage.
• Hamantaschen freeze wonderfully. For best success, wrap in parchment and aluminum foil, and store in a zip-top bag for 1—2 months.

Naomi Ross teaches Cooking Concepts, courses on cooking skills and kitchen management for the Jewish woman. For more information, visit her website at www.jewishcookingconcepts.com. Naomi can be reached at CookingConcepts@gmail.com.