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Crisp Cookie Dough for Purim Hamantaschen

This delicately sweet cookie dough is perfect for making hamantaschen at Purim. These triangular Purim cookies begin with dough cut in circles. Basically, you take three arcs of each dough round and fold them over the filling. What you get is a three-cornered treat.

For ease in rolling, prepare the dough at least three hours ahead, wrap it in plastic wrap, and keep it in the refrigerator. You can keep it up to three days.

This dough also makes terrific flat cookies. Make them with the extra dough leftover from the hamantaschen. They will need only about 8 minutes to bake.

Crisp Cookie Dough

Preparation time: 15 minutes, plus 3 hours to chill

Cooking time: None

Yield: Dough for 2 1/2 dozen hamantaschen

Keeping kosher: Dairy

3-3/4 cups flour

1-1/3 cups powdered sugar

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1 large egg

1 large egg yolk

1-1/4 cups cold butter, cut in small bits

1 to 2 tablespoons orange juice (optional)

  1. Combine flour, powdered sugar, baking powder, and salt in a large food processor. Process briefly to blend.

  2. Beat the egg with the yolk in a small bowl.

  3. Scatter the butter pieces over the flour mixture in the processor. Mix using on/off pulsing motion until mixture resembles coarse meal.

    Unsalted butter gives the dough the finest flavor. This rich dough softens rapidly. Handle it lightly. If it becomes too soft while you are rolling it or shaping the cookies, refrigerate it to firm it before continuing.

  4. Pour the egg mixture evenly over the mixture. Process with an on/off motion, stopping to scrape the mixture down occasionally, until the dough just begins to come together in a ball. If the crumbs are dry, sprinkle with 1 tablespoon orange juice and process briefly; repeat if the crumbs are still dry. The top of the dough may seem a little dry, but the bottom will be moist and will moisten the rest when you knead it.

  5. Transfer dough to a work surface. Knead it lightly to blend the ingredients. With a rubber spatula, transfer the dough to a sheet of plastic wrap. Wrap it and push it together, shaping it a flat disk. Refrigerate the dough for three hours before using it.

For a kosher finale to a meat meal, make the dough and the filling with pareve margarine instead of butter.

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