Hamantaschen Recipe

Cream sugar, oil and shortening. Add eggs and juice and mix well. Blend with dry ingredients and roll into a ball. Divide into 4 parts. Roll out each piece very thin, about 1/8", on a floured board. With the rim of a cup or glass (depending on desired size) cut into the dough to make circles. Place 1/2-2/3 teaspoon of filling in the middle of each circle.

To shape into a triangle, lift up right and left sides leaving bottom side flat, and bring both sides to meet at the center above the filling. Lift the bottom side to meet the other two sides. It should look like a 3-cornered hat when you are done, with just a tiny bit of the filling showing in the middle. Pinch the sides so that they stay together.

Preheat oven to 350 F. Brush the cookies with beaten egg mixture and place on greased cookie sheet. Bake for 15-20 minutes until golden brown.

Judy's Notes: 'Mohn' is poppy-seed filling which, along with lekvar (prune or sometimes apricot filling), is available in most good grocery stores. I have had them made with grape jam (not jelly), and that is delicious, as well.