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Traditional Jewish cookie for the holiday of Purim, shaped into a triangle and filled with fruit or chocolate fillings
Prep Time: 00:20
Cook Time: 00:30
1/2 cup vegetable shortening
1/2 cup unsalted margarine, or butter
1 1/4 cups sugar
3 large eggs
1/4 cup orange juice, or milk
1 1/2 teaspoons vanilla
4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1In a mixing bowl, cream the shortening, margarine (or butter) and sugar together. Add the eggs and blend until smooth. (If the mixture is hard to blend or seems curdled, add a bit of flour to bind it).
2Stir in the orange juice, or milk, and the vanilla. Fold in the flour, salt and baking powder and mix to make a firm but soft dough. Transfer the dough to a lightly floured surface and pat the dough into a smooth mass. Cover it and let it rest for 10 minutes. If the dough is too soft, refrigerate for an hour or up to 1 day.
3Preheat oven to 350F and line baking sheets with parchment paper.
4Roll out one piece of dough on a plastic wrap lined counter (or lightly floured surface) to a thickness between 1/4 and 1/8 inch. Cut 4" rounds with a cookie cutter and fill each round with a generous teaspoonful of the filling. Fold in the edges of the circle to form a triangle of pastry encasing the filling. Repeat with the remaining dough and filling.
5Bake until golden Brown (18-22 minutes).
6If you prefer, this dough can be made ahead and refrigerated up to 2 days or frozen for a couple of months. Allow the dough to come to room temperature before rolling it out.
Favorite fillings: Apricot, poppy seed, date & Nutella
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