BRUSH
Keeping It Clean

Preheat oven to 375°.

Sift all dry ingredients into a bowl. Beat eggs into a well in the center of the dry ingredients; add the vanilla and oil. Stir to mix well. Knead dough until it is smooth.

Roll dough about 1/8" thick in a mixture of flour and sugar (I use just a small amount more of flour than sugar).

Cut into three 1/2" rounds. Place a heaping teaspoon of filling in center. Craw up two sides and then the third to form a triangle; pinch edges to seal.

Bake on a lightly greased baking sheet at 375 for 15 to 25 minutes until golden.

Fillings for Hamantashen

Prune Filling

1 lb. prunes
1/2 orange cut up
1 Tbsp. lemon juice
1/4 c. sugar
dash of nutmeg or cinnamon (optional)
1 T oil (lemon or orange oil is great)

Combine the above ingredients and cook in a heavy saucepan until very soft (30 minutes). Place in a food processor and process to a paste.

Cherry Filling

1 lb. dried apricots
1/2 c. sugar
1/2 orange, juice and zest
Enough juice or water to cover the apricots
1 jar cherry pie filling
Red food coloring

Cook apricots, juice and sugar until the apricots are tender. Place in food processor, add the cherry pie filling and puree with red food coloring. No one will ever guess they are healthy!

Chocolate Filling

3/4 c cocoa
1/4 c hot coffee
1/4 c warm milk
1/3 c sugar
4 oz (1/2 cup) chocolate chips

Place the above ingredients in a blender and blend until smooth.

Note: If the filling is too thick, add a bit more milk. Also, the mixture seems a bit creamier if you add 1/2 cup of the prune filling to it.

A Cookie Lady Recipe