About 25-27 medium (3-inch) cookies Dough 1 & 1/2 cups all-purpose flour 1/2 teaspoon baking power 1 egg 6 tablespoons butter, room temperature 1/3 cup sugar 1/4 teaspoon salt 3 & 1/2 tablespoon sour cream Filling (recipe from King Arthur Flour company) 1/4 cup (57 g) orange juice 1/3 cup (71 g) light brown sugar, packed 1 cup (99 g) fresh or frozen cranberries 1/2 cup (57 g) dried cranberries 1 tablespoon (14 g) melted butter 1/8 teaspoon orange oil or 1 teaspoon grated orange rind 1 teaspoon Yuletide Cheer Spice or cinnamon Egg wash Remaining 1 tablespoon beaten egg 2 tablespoons water or milk For filling combine the orange juice, brown sugar, and both types of cranberries in a small saucepan set over medium-low heat. Cook the mixture, stirring occasionally, until it begins to thicken to a jam-like consistency, about 10 to 15 minutes. Remove the pan from the heat and stir in the melted butter and spice. Transfer the cranberry mixture to a heat-safe bowl and allow it to cool to room temperature. The filling might be done in advance and kept in a covered container in a fridge. Remove from the refrigerator 30 minutes before making hamantaschen. For the dough, in a small bowl, beat lightly egg and remove 1 tablespoon of liquid and set aside for egg wash. In a medium bowl, mix sour cream, salt, and beaten egg. In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Pour sour cream mixture and briefly beat to combine everything. In another medium bowl, mix baking powder and flour. Add flour mixture to wet ingredients and make a dough Cover with a plastic wrap and place it to the refrigerator for about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Divide dough into 2 equal balls. On a lightly floured surface, roll one ball out to 1/4 inch in thickness. Cut into circles using a cookie cutter (3-inch) or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners. Re-roll the scraps and make more cookies. Repeat process with another ball. For egg wash, mix remaining beaten egg and water. Brush each cookie. Bake for 10 minutes on a lower-third shelf in the preheated oven and 10 minutes on the upper-third shelf, until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely. Sprinkle with powdered sugar (optional). Keep in an airtight container for a couple of days.

Yileds 28 to 30 cookies Lemon cookie gough zest of one lemon ¾ cup sugar 1 stick (1/2 cup) butter or margarine, softened juice from 1 lemon 1 egg 2 cups flour (if you need more flour, please add a little bit) 1/2 tsp baking powder 1/4 tsp salt Mix the lemon zest and sugar together, then let sit for 5 minutes. Beat the butter and lemon sugar together until light and fluffy. Add in the egg, lemon juice and continue beating until combined. Add the flour, baking powder and salt and mix until just combined. Gather the dough together and wrap in plastic, and refrigerate for at least an hour. Chocolate Chestnut* filling from Giada de Laurentiis 2 cups roasted chestnuts 2/3 cup sugar Pinch kosher salt 4 tablespoons amber rum 4 teaspoons unsweetened cocoa powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger 1/2 cup (about 1 1/2 ounces) mini semisweet chocolate chips * - Use Gefen Whole Roasted Peeled Chestnuts. Most big sumermarkets carry this label. Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scraping down the work bowl as necessary. Add the chocolate chips and pulse until combined. (Can be made 2 days in advance). On a well-floured surface, roll the dough to about 1/4” thick. If it’s very sticky, you may want to knead in some extra flour. Using a 2 1/2” round cutter - this can vary on your preference - cut out circles as close together as possible. Place about 3/4 of a teaspoon of filling in the center of each circle. Fold up two sides of the circle, and pinch together well to seal, then repeat with the remaining side, pinching both corners. Bake on a cookie sheet at 350 F for 12 to 15 minutes, until just beginning to brown at the corners. Let cool on the sheets for 5 minutes, then remove to a wire rack to cool completely

Makes 2 1/2 dozen cookies. 1/2 cup butter or margarine, very soft 4 ounces sharp process American cheese, thinly grated (1 cup) 1 1/3 cups sifted all-purpose flour 2 tablespoons water Filling 1 cup dried prunes (I took 1 1/2 cups prunes) 2-3 tablespoons apple juice (my addition) 1 cup granulated sugar (I tool 1/2 cup) Cream butter and cheese till light. (I processed cheese in a food processor and added very soft butter) Blend sifted flour into creamed mixture. Add water and mix well. Chill 4-5 hours. Meanwhile, prepare filling. I cooked prunes, sugar and apple juice on a medium heat for 10 minutes, cool and processed in a food processor until smooth. Divide chilled dough in half. On a well-floured surface, roll the dough to about 1/4” thick. If it’s very sticky, you may want to knead in some extra flour. Using a 2 1/2” round cutter - this can vary on your preference - cut out circles as close together as possible. Place about 3/4 of a teaspoon of filling in the center of each circle. Fold up two sides of the circle, and pinch together well to seal, then repeat with the remaining side, pinching both corners. Brush with egg wash. Bake on greased cookie sheet at 375F for 8-10 minutes. Dust with confectioner’s sugar. (optional)

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