Recipe - Esthers Purses

FILLING (RECIPES TO FOLLOW):
3 Eggs, or Three fourths cup egg subst
1 cup Sugar
One half cup Canola oil
One half cup Orange juice
4 One half cup Flour
One fourth teaspoon Baking soda
One half teaspoon Salt
3 teaspoon Baking powder
Confectioner's sugar

Make the fillings and set aside until ready to use. Heat oven to 350. In a
large mixing bowl, beat the eggs (or substitute), adding the sugar as you
beat. Continue beating, adding the oil and orange juice. In another bowl,
conbine the dry ingredients, mixing well. Add these to the beaten egg
mixture. The dough will be a little sticky, but don't add more flour at
this point or the cookies will come out hard. On a lightly floured pastry
board, roll part of the dough to a thickness of 1/8". Cut out circles with
a 3" cookies cutter. Always include the scraps from one rolling with fresh
dough from the bowl. This way, you will not use too much flour and the
cookies will come out tender, not hard. Fill with about 1 teaspoon of
filling (either Date Orange or Nut filling; separate recipes). Shape
cookies by folding the dough over the filling. Close the edges with a fork.
Repeat with remaining dough. Bake about 20 minutes. Remove cookies from the
oven and cool on wire rack. While cookies are still warm, roll them in
powdered sugar. Cool thoroughly before serving. Store in an airtight
container. May be frozen. Makes 6 dozen cookies.

Posted to JEWISHFOOD digest V97 #087 by Nancy Berry nlberry@prodigy.net
on Mar 15, 1997