Cookie Dough Hamantaschen

• 1 stick :plus 3 tablespoons unsalted butter or margarine, softened
• 1/2 cup :sugar
• 1 large:egg
• 3 tablespoons :orange juice
• 1 teaspoon :vanilla
• 1/4 teaspoon :salt
• About 2 3/4 cups :all-purpose flour
• Assorted jams:or fruit butters, or quick homemade filling (see note)

Preparation

1. To make the dough:
2. Beat the butter or margarine until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 5 minutes.
3. Beat in the egg.
4. Blend in the juice, vanilla and salt.
5. Stir in enough of the flour to make a soft dough. Wrap the dough in plastic wrap and chill until firm, at least 1 hour.
6. -------------
7. To fill and make the hamantaschen:
8. Preheat the oven to 375 F
9. Remove the dough from the fridge. If it feels too hard to roll out, let it stand at room temperature until maleable but not too soft.
10. Flour a clean work surface. Divide the dough into two pieces and roll the dough to about 1/4 inch thick.
11. Cut rounds of dough with the edge of a drinking glass or circle cookie cutter, dipped in flour. Repeat rolling and rounding with remaining scraps of dough.
12. Place a dollop of jam on each round. Pick up the sides and pinch them together to form a triangle, leaving the jelly center exposed.
13. Line a few baking trays with parchment paper.
14. Place the hamantaschen about 1 inch apart. Bake until golden brown, about 12 minutes.

Tips

To make a quick homemade filling, mix eight ounces of date spread with 1/2 cup of coarsely chopped nuts and zest of one lemon.