1 c. sugar
10 T. butter
3 large eggs
4 c. flour
1 t. lemon juice
2 t. baking powder
1/4 t. salt (add only if using sweet butter)

Alternate dough:

1/2 c. oil
1/2 c. vegetable shortening
1 c. sugar
3 large eggs
4 c. flour
1/2 t. salt
3 t. baking powder
1 t. vanilla extract
1/2 c. orange juice

Jam or preserves

1. Heat oven to 350° F.
2. Cream together butter and sugar
3. Add eggs
4. Mix together dry ingredients and add
5. Roll out into circles
6. Place a spoonful of jam into the center
7. Bring up three sides and pinch corners
8. Bake 10 - 15 minutes until bottom is golden

Note: The apricot or prune lekvar (also called fruit butter) by Simon Fischer works very well. Jam or preserves should be dry and not runny so that the liquid does not run out of the hammentashen.