True, Thanksgiving may be far off, but should we really need to wait until November to enjoy the awesome flavors associated with the American holiday of thanks? Fresh sage and cranberry meld together to create one sweet (in all meanings of the word) hamantaschen. Trust me. Don't wait until November for this one, folks. Happy Purim, y'all.
Hamantaschen Cookie Dough
Combine sifted flour and baking powder and set aside.
Using a stand mixer with the paddle attachment, blend oil, sugar, and salt on low speed. Gradually increase mixer speed to high, beating ingredients until they are well creamed. Add eggs one at a time and continue beating until eggs are well incorporated. Alternately add the flour and orange juice, slowly adding each a little at a time. Add vanilla, orange extract, and chopped sage and beat into dough until well incorporated. Place dough in refrigerator for 45 minutes-one hour, or until the dough is firm enough to work with/roll out.
Remove dough from refrigerator and roll out to about 1/8-inch thick. Cut the dough into circles using a 3-inch round cookie cutter. Place the cut cookie dough on a baking tray lined with baking paper and fill with a 1-1/2 tablespoon of cranberry conserve in the center. Fold the dough around the filling to make a triangular shape and pinch the corners to seal. You can paint the inside edges of the dough with light egg-wash, if necessary, to keep the folds to stick. Bake for 10-12 minutes, turning half way through baking. Enjoy, y'all.