Hamentashan Dough (sweet and crisp)

2 1/2 cups flour

1/2 cup sugar
3 t powder
1 t salt
1/2 cup butter
1/2-3/4 cup OJ
prepared filling
1 egg
insert steel blade in food processor. Add dry ingredients with sugar. Add butter and pulse till butter incorporated with flour. Add egg and process until well mixed. With motor running add OJ through tube. Process until dough forms a ball and clears sides of container. Remove dough to floured surface and knead 5-6x. Roll dough to 1/4″ thickness. Cut into circles with open end of glass. Add a little filling and pinch sides–you can also overlap sides, but what works best is to use an egg wash on each corner. Bake on ungreased sheet at 400 10-15 minutes or until lightly browned. Brush with lemon glaze while still warm (2T confect sugar and 2t lemon juice) Can sub vanilla for lemon juice. Remember… just put a little filling in squeeze corners. Without egg wash, they tend to open in oven.

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