Purim Hamentaschen

• 23 cup butter or 23 cup margarine
• 12 cup sugar
• 1 egg
• 14 cup orange juice
• 1 cup white flour
• 1 cup wheat flour (DO NOT substitute white flour! The wheat flour is necessary to achieve the right texture!)
• various preserves or fruit butter or pie filling

1. Blend butter and sugar thoroughly.
2. Add the egg and blend thoroughly.
3. Add OJ and blend thoroughly.
4. Add flour, 1/2 cup at a time, alternating white and wheat, blending thoroughly between each.
5. Refrigerate batter overnight or at least a few hours.
6. 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).
7. Cut out 3 or 4 inch circles.
8. Put a tablespoon of filling in the middle of each circle.
9. Fold up the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle.
10. Squeeze the corners firmly, so they don't come undone while baking.
11. Bake at 375 degrees for about 10-15 minutes, until golden brown but before the filling boils over!
12. Traditional fillings are poppy seed and prune, but apricot, apple butter, pineapple preserves, and cherry pie filling all work quite well.

butter, sugar, egg, orange juice, white flour, flour, preserves

Taken from www.food.com/recipe/purim-hamentaschen-54059 (may not work)