Shari's Kadima Hamantashen

This is a a recipe that I have had since I'm about 13 years old. I made them the for the first time at a Kadima youth group meeting at the Wantagh Jewish Center, with my good friend's still Bonnie & Gail.

It is a a sweet soft dough that comes out delicious every time. The original recipe calls for margarine, so they can be parve, but they are just as delicious with butter if you want a dairy Humi .I have experimented with a bunch of different fillings, and I am going to show you the crowd pleasers and my favorites.

Over the years I have shared this recipe, many times I still have my original copy which was printed in a ditto machine, with many stains and wear to show how loved it is.

Ingredients for the Dough:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup margarine or butter

1 cup sugar

1 egg

2 Tablespoons orange juice

1 teaspoon vanilla

Filling:

Apricot Jam, Raspberry Jam with seeds, Prune Butter (Lekvar), Chocolate spread (I Like Hershey's), Chocolate chips, Marshmallow Fluff, Creamy Peanut Butter

This recipe makes 25-27 hamantashen when you roll out your dough to 1/8 " thick and use 2 3/4" circles. I usually double or triple the recipe.

Preheat Oven to 375 degrees.

Mix flour , baking powder & salt.

Cream Margarine, sugar egg, orange juice & vanilla. Add flour mixture and blend till the dough starts forming into clumps. I have mixed in a food processor and a mixer. Both work great.

Remove dough from mixer and form into a disk, cover with plastic wrap and refrigerate for at least a half hour. This dough can be made ahead and refrigerated . Technically I don't know what this does to the dough, but I find it easier to work with and less sticky.

Generously flour the dough, both sides of the dough disk and the rolling pin before rolling.

Roll out dough to as close as you can to 1/8" thick. With the mouth of a glass or a round cookie cutter that is well floured cut as many circles as you can, and remove excess dough around circles. You will repeat this step till there is no dough left.