Ingredients: |
Ingredients: 3 eggs
4 cups flour
1 cup sugar
4 teaspoons baking powder
3/4 cup oil
1/3 cup orange juice
Filling:
3 tablespoons orange juice filling
Traditional fillings are poppy seed and prune. Apricot, apple butter, pineapple preserves, and cherry pie filling all work quite well.
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Directions: |
Directions:With an electric beater, beat eggs, adding sugar gradually. Add oil and beat well. Combine flour and baking powder; add to egg mixture alternatively with the orange juice. Mix well. You may need to add a drop more juice if you think it is too dry or a little more flour if you feel it is too loose. Divide dough and wrap in waxed paper. Chill dough for several hours. Remove dough from refrigerator. On a lightly floured surface, using a lightly floured rolling pin, roll out dough to 1/8th inch thickness and cut into 2-1/2 inch circles. Place a rounded teaspoon of filling or honey-nut triangles in each center. Pinch edges together firmly to form a closed triangle over the filling. Place on a non-stick sprayed cookie sheet. Bake in a 350-degree oven for 18-20 minutes or until golden. Cool on a rack.
For a special HONEY-NUT FILLING: Heat 1 lb honey to boil, then stir in 1 lb. ground or chopped walnuts. Oil a platter or board, pour walnut-honey mixture on platter or board and let cool. When cool, cut into triangles (approximately 1″ per side). |
This recipe for Jewish Cookies is from