Title: Esther's Purses
Categories: Cookies
Yield: 72 Cookies
Filling:
3 Eggs -OR-
3/4 c Egg substitute
1 c Sugar
1/2 c Canola oil
1/2 c Orange juice
4 1/2 c Flour
1/4 ts Baking soda
1/2 ts Salt
3 ts Baking powder
Confectioner's sugar
Make the fillings and set aside until ready to use. Heat oven to
350 F. 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, combine 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 ts 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 air-tight container. May be
frozen.
