2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup vegetable shortening
1 cup sugar
1 large egg
2 teaspoons packed finely grated fresh orange zest
1 tablespoon fresh orange juice
In a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer beat shortening, sugar, and egg at medium speed until light and fluffy.
Add zest and juice and beat. Add fl our mixture, stirring, until a smooth dough is formed. Chill dough, wrapped in plastic wrap, at least 3 hours. Preheat oven to 375Â° F.
On a lightly floured surface roll out dough 1/4 inch thick. With a 3-inch cutter cut out into rounds and transfer to baking sheet, about 1/2 inch apart.
Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies, pinching corners together and leaving filling exposed.
Bake in middle of oven 20 minutes, or until pale golden. Cool on baking sheet 5 minutes and transfer to racks to cool.
1/4 cups packed pitted dates
1 teaspoon packed fi nely grated fresh orange zest
1/3 cup fresh orange juice
3/4 teaspoon cinnamon
1/4 teaspoon almond extract
1 to 2 tablespoons water if necessary
In a food processor blend together all filling ingredients except water until an almost smooth, jam-like consistency.
If date mixture is very dry blend in water, 1 tablespoon at a time.
(Issue March 2009)