Cranberry-Sage Hamantaschen

Updated at: Thu, 17 Aug 2023 13:41:48 GMT

Step 1

Preheat oven to 375°. Combine sifted flour and baking powder and set aside. In a mixer, blend oil, sugar, and salt, starting on low speed, gradually increasing speed to high, until creamed. Add eggs one at a time and continue beating until well blended. Add a little bit of the flour to thicken the mixture. Add orange juice slowly, alternating with the rest of the flour. Add vanilla and orange extract and beat until well combined. Finally, add the chopped sage and beat until well incorporated into the dough. Place dough in refrigerator for one hour, or until firm enough to work with. When dough is firm enough to work with, remove from refrigerator and roll out until dough is about 1/8" thick. Cut out the dough with a 3" round cookie cutter. Place the cut cookie dough rounds on a baking tray lined with baking paper and place a tablespoon of cranberry conserve in the center of each (you can add a little more if you like). Fold the dough around the filling to make a triangular shape. If you know how to make hamantaschen, you probably know how to do this. Otherwise, see this tutorial. You can paint the inside edge of the dough with light eggwash if you need to help it stick. Bake for 10-12 minutes, turning the pans half-way through so all the hamantaschen are baked equally. Yields: 3 1/2 dozen 3" cookies

Step 2

Bring water, sugar, and orange rind to a boil and continue to boil for about 10 minutes, until mixture is syrup–like. Add cranberries and currants and cook for an additional 5 minutes, or until berries pop. Remove from heat and add pineapple and pecans. Pour into bowl and refrigerate overnight or until chilled.

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