Hanukkah Hamantaschen
– Stacy Schultz, Senior Editor
Ingredients
Dough:1½ cups vegetable oil
2 cups sugar
6 jumbo eggs
½ cup orange juice
10 2/3 cup flour, separated
Filling:
1 16-oz. can crushed pineapple, drained
1 6-oz. bag dried apricots, chopped
1 heaping cup raisins
1 heaping cup chopped pecans
26 oz. apricot preserves
1 cup sugar
1 tsp. cinnamon
Preparation
• Preheat oven to 375 degrees.
• Combine sugar and cinnamon in a small bowl and set aside.
Dough:
• Combine vegetable oil and sugar in a bowl and beat well.
• Add in eggs, one at a time, and beat well until combined.
• Add juice and 9 2/3 cups flour.
Filling:
• Mix all filling ingredients in a large bowl.
• Flour board with remaining cup of flour.
• Roll dough on floured board and cut in 3½-inch circles.
• Scoop filling into the middle of each round and pinch three sides together until it forms a triangle.
• Flatten the extra dough after pitching.
• Sprinkle cinnamon-sugar mixture over each cookie.
• Bake for approximately 15 minutes or until the bottoms are light brown.