• 2/3 cup butter or margarine
  
• 1/2 cup sugar
  
• 1 egg
  
• 1/4 cup orange juice (the smooth kind, not the pulpy)
  
• 1 cup white flour
  
• 1 cup wheat flour (DO NOT substitute white flour! The wheat
  flour is necessary to achieve the right texture!)
  
• 2 tsp. baking powder
  
• 1 tsp. cinnamon
  
• Various preserves, fruit butters and/or pie fillings.

Blend butter and sugar thoroughly. Add the egg and blend thoroughly.
Add OJ and blend thoroughly. Add flour, 1/2 cup at a time, alternating
white and wheat, blending thoroughly between each. Add the baking powder
and cinnamon with the last half cup of flour. Refrigerate batter
overnight or at least a few hours. Roll as thin as you can without
getting holes in the batter (roll it between two sheets of wax paper
lightly dusted with flour for best results). Cut out 3 or 4 inch
circles.

Put a dollop of filling in the middle of each circle. Fold
up the sides to make a triangle, folding the last corner under the
starting point, so that each side has corner that folds over and a
corner that folds under (see picture at right). Folding in this
"pinwheel" title will reduce the likelihood that the last side will fall
open while cooking, spilling out the filling. It also tends to make a
better triangle shape.

Bake at 350 degrees for about 15-20 minutes, until golden brown but
before the filling boils over!

Traditional fillings are poppy seed and prune, but apricot is my
favorite. Apple butter, pineapple preserves, and cherry pie filling all
work quite well. I usually use Pathmark grocery store brand fruit
preserves, and of course the traditional Simon Fischer brand prune
lekvar. I have also made some with Nutella (chocolate-hazelnut spread); I
find it a bit dry that way, but some people like it.

The number of cookies this recipe makes depends on the size of your
cutting tool and the thickness you roll. I use a 4-1/4 inch cutting tool
and roll to a medium thickness, and I get 20-24 cookies out of this
recipe.

Wheat-Free, Gluten-Free Variation

If you are on a wheat-free diet for wheat allergies or a gluten-free
diet for celiac-sprue, substitute 2 cups of buckwheat
flour and 1/2 cup of milled
flax seed for the white and wheat flour. Reduce the baking powder
to 1 tsp. The resulting hamentaschen will have an unusual pumpernickel
color, but they taste great!

Make sure the buckwheat flour you use is wheat-free/gluten-free!
Sometimes buckwheat flour is mixed with white or wheat flour. The
Hodgson Mill buckwheat and flax linked above are gluten-free and have
reliable kosher
certification.