Hamantaschen with Pecan-Fig Filling

1/2 cup vegetable oil
1 1/2 cups granulated sugar
3 eggs
1/2 cup orange juice
6 cups all-purpose flour
3 teaspoons baking powder
Dash salt

Fig-pecan filling (see recipe)

1 egg white, slightly beaten

Beat together oil, sugar and eggs in bowl of electric mixer until light and fluffy. Add orange juice, a little at a time, until completely blended. Add flour, baking powder and salt; blend well, but do not overmix.

Divide dough into 4 parts. Knead each part into a ball. Wrap
in plastic wrap; chill several hours.

Flatten each portion of dough with palms of hands. Roll out each 1/8- to 1/4- inch thick on floured board. Cut into 3-inch rounds with cookie cutter. Place 1 heaping teaspoon filling in center of each round. Fold edges of dough toward center to form a triangle, leaving a bit of filling visible in center. Pinch edges to seal.

Place hamantaschen on lightly greased, foil-lined baking sheet; brush with egg white. Bake in a preheated 350-degree oven 15 minutes, or until lightly browned. Transfer to racks to cool.

Yield: About 8 dozen.

Pecan-Fig Filling:

4 cups dried figs
1 cup seedless raisins
apple juice
1 cup toasted chopped pecans

Place figs and raisins in large bowl with enough apple juice to cover. Refrigerate 3 hours, or overnight. Place fig mixture in medium saucepan; bring to a boil. Reduce heat; simmer until soft, about 10 minutes. Let cool; drain, reserving syrup.

Puree figs and raisins in food processor along with 1/4 cup reserved syrup. Transfer to bowl; mix in pecans. Cover with plastic wrap; refrigerate until ready to use.

Yield: About 6 cups.

Source: "Purim: A Festive Affair" Judy Zeidler