Hamantaschen Cookies

A version of the traditional Jewish pastry

4 cups all purpose flour
2 tsp baking powder
3/4 cup shortening
1 cup sugar
1/4 cup cooking oil
3 eggs
1/4 cup orange juice
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Desired Filling such as jam, chopped nuts, pie filling or chocolate

• In a medium mixing bowl stir together the flour and baking powder; set aside.  In a large mixing bowl beat the shortening with an electric mixer on medium speed for 30 seconds.  Add the sugar and cooking oil; beat on medium speed till fluffy.  Add the eggs and orange juice; beat on low speed just till combined.  Gradually add the flour mixture, beating with the electric mixer on medium speed till combined.
• Divide the dough into 4 portions.  Wrap each portion in waxed paper or clear plastic wrap.  Chill for 3 hours or freeze for 1 hour or till the dough is firm enough to handle.
• Lightly grease a cookie sheet; set aside.  On a lightly floured surface roll pastry, one portion at a time, to 1/3 to 1/4 inch thickness.  Using a 3 inch round cookie or biscuit cutter, cut dough into circles, rerolling trimmings as necessary.
• Arrange circles about 1 inch apart on the prepared cookie sheet.  Spoon 1/2 to 1 tsp of filling in each centre.  To shape into triangles, fold 3 sides up, without covering the filling; pinch the 3 corners to seal.
• Bake in a 350F oven for 12 to 15 minutes or till edges are golden.  Cool the cookies on the cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool completely.  Makes about 48 cookies.