• 4 eggs (graded large)
• ¾ cup melted shortening or oil
• ¾ cup sugar
• Juice and grated rind of 1 lemon
• 4½ cups sifted all-purpose flour
• 3 tsp baking powder
• ½ tsp salt
• 1 egg (graded large) beaten with 1 tsp water

In a deep bowl, combine the eggs, shortening or oil, sugar, and lemon juice and rind. Beat until smooth.

Sift together the flour, baking powder, and salt. Combine with the egg mixture; mix until a dough is formed. Turn out the dough onto a floured surface. Knead for several minutes, until smooth. Wrap in plastic wrap and refrigerate for about 1 hour.

On a lightly floured board, roll out the dough to ¹\8-inch thickness. With a 2½-or-3-inch cookie cutter, cut out rounds of dough. Place a half-tablespoon of filling in the center of each circle. Fold up the edges of the circle to form an equilateral triangle, a three-cornered packet. Brush with the egg wash. Place the hamantaschen about 1 inch apart on the prepared baking sheet. Bake for 25 to 30 minutes, until nicely browned. Transfer to racks to cool.

• 1 envelope active dry yeast
• ½ tsp sugar
• ½ cup warm water (110 to 115 degrees F.)
• 1 cup all-purpose flour
• 2 eggs (graded large)
• 2 tsp salt
• 2 tbsp melted shortening or oil
• ¾ cup warm milk or pareve milk
• ¹\³ cup sugar
• 3½ to 4 cups all-purpose flour
• honey
• 1 egg (graded large), beaten

Transfer the dough to a well-floured board and roll out to ¼-inch thickness. Cut into 3-inch rounds. Place a tablespoon of filling on each and top with a tiny bit of honey. Fold up the edges of each dough round to form an equilateral triangle. Pinch together the ends to seal. Place on greased baking sheets and allow to rise for at least 1 hour, until very light. When risen, preheat the oven to 400 degrees F. Brush with the beaten egg and bake for 20 minutes, until lightly browned. cool on wire racks.

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