This recipe, from an accomplished home cook, is the very definition of "Purim" to me. Enjoy!
(Adapted from recipe by Sidnee Nerad- from the Kenosha (Wisconsin) Hadassah Cookbook)
1 cup softened butter or margarine
1 cup sugar
3-4 cups sifted all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon lemon juice (can use orange juice and rind if you prefer)
¼ teaspoon salt
grated rind of ½ lemon
Fillings of your choice
1. Cream shortening and sugar. Sift flour with baking powder and salt. Add eggs, flour mixture, juice and rind. Mix well. Loosely shape the dough into a circle or rectangle and wrap tightly in plastic wrap. Refrigerate 4 hours or overnight. (It can wait a day if you like.)
2. Divide the dough into quarters. Dust the rolling surface generously with flour. Roll the dough 1/8” thick. Cut into 2-1/2” circles. Place circles on greased baking sheet (I use parchment paper; you can also use silicone baking mats). Remove any extra flour from the circles by patting them gently or brushing them with a soft pastry brush.
3. Place ½ to 1 teaspoon filling in center of circles; draw up on three sides and pinch, leaving a small opening in the center. Bake at 350 degrees for 10-12 minutes, or until the bottoms are lightly browned. Cool on racks. Makes about 60 hamentaschen.
(You can re-form the dough and re-roll it once. Any leftover can be formed into individual balls and flattened to form the circles, thereby wasting none of the dough.)
Wrap tightly to freeze or hold at room temperature for up to one week- if they last that long!