Soups & Sweets Hamantaschen
Yield: 50 cookies
Ingredients:
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1 ½ cups vegetable oil
- 5 eggs
- 2 teaspoons vanilla extract
- 1 pound + 6 ounces sugar (approx. 3 cups)
- 2 pounds + 8 ounces flour (approx. 9 cups)
- 1 tablespoon + 1 teaspoon baking powder
- 2 teaspoons salt
Directions:
- Zest the lemon and orange.
- Juice the lemon and orange
- In the bowl of a stand mixer fitted with a paddle attachment, add lemon and orange zest, lemon and orange juice, vegetable oil, eggs, vanilla extract, and sugar. Mix on medium speed until combined.
- Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the batter. Mix on low speed until smooth and combined.
- Chill dough in the refrigerator for 4 – 5 hours before using.
- On a floured work surface, roll out portions of the dough to ¼ inch thickness.
- Use a 3 ½ inch circular cookie cutter to cut out circles of dough. Place circles on a parchment-lined baking tray.
- Using a pastry bag or spoon, place a small amount of filling in the center of each circle.
- Dip your fingertip in water and lightly moisten the outside rim of each circle.
- Gently fold three edges of the circle to form a triangle around the filling. Pinch corners closed.
- Bake at 350 degrees for 12 – 15 minutes.
Optional fillings: fruit preserves, brownie mix, chocolate chips, Nutella.