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HAMANTASCHIN COOKIES

I FOUND THIS RECIPE ON THE BACK OF A SOLO CAN. THESE ARE DELICIOUS.





List of Ingredients



• 2 3/4 CUPS FLOUR
  
• 1/2 CUP SUGAR
  
• 1 TEASPOON BAKING POWDER
  
• 1 TEASPOON GRATED ORANGE PEEL
  
• 1/2 TEASPOON SALT
  
• 1 CUP SOFTENED SWEET BUTTER
  
• 2 BEATEN EGGS
  
• 2 TABLESPOONS MILK
  
• 1CAN OF SOLO PRUNE, POPPY OR APRICOT
  
• 1 EGG YOLK BEATEN WITH 1 TABLESPOON MILK FOR BRUSHING TOPS OF COOKIES
  






Instructions



1. PREHEAT OVEN TO 350°. LIGHTLY GREASE COOKIE SHEETS AND SET ASIDE.
   
2. STIR FLOUR, SUGAR, BAKING POWDER, ORANGE PEEL AND SALT IN A BOWL, CUT IN BUTTER UNTIL MIXTURE RESEMBLES CRUMBS. ADD EGGS AND MILK AND MIX WITH AN ELECTRIC MIXER UNTIL DOUGH IS WELL BLENDED TOGETHER.
   
3. REMOVE DOUGH FROM BOWL AND KNEAD DOUGH 5 TO 8 STROKES OR UNTIL SMOOTH. DIVIDE IN HALF, WRAP IN PLASTIC WRAP AND REFRIGERATE 1 HOUR.
   
4. ROLL OUT ONE PIECE OF DOUGH TO 1/4" THICK. CUT WITH A FLOURED 2 OR 3" ROUND COOKIE CUTTER. SPOON 1 TEASPOON OF FILLING ONTO CENTER OF EACH CIRCLE. BRING 3 EDGES OF CIRCLE TOGETHER TO FORM A TRIANNGLE. PINCH EDGES UPWARD TO MAKE A SLIGHT RIDGE, LEAVING A SMALL HOLE IN CENTER.
   
5. PLACE ON PREPARED COOKIE SHEET 1 1/2" APART. BRUSH WITH BEATEN EGG YOLK MIXTURE.
   
6. REPEAT WITH REMAINING DOUGH.
   
7. BAKE FOR 20 TO 25 MINUTES OR UNTIL GOLDEN BROWN. COOL ON WIRE RACK.
   
8. 32 COOKIES