Combine flour, sugar, and baking powder in the bowl of a stand mixer with paddle attachment.

Add shortening and mix until crumbly, about the size of peas, then add eggs.

Then while the mixer is running on low, pour in orange juice.

Dough should form a ball, turn dough out onto floured surface and shape into a ball

Wrap in plastic and refrigerate for at least two hours, or overnight.

(You can make it three days in advance, or freeze for up to three months. If frozen, thaw in the refrigerator overnight before using.)

For the prune filling, empty the entire can of Solo prune filling into a medium bowl, add the raisins, walnuts, honey and lemon juice.

For the Apricot filling, in a medium bowl, mix entire can of Solo apricot filling, apricot jam, and lemon juice.

On heavily floured surface, or lightly floured parchment paper, roll dough to 1/8 inch thick. Cut rounds using a 4-inch circle cutter.

Add 1 scant teaspoon of filling in the middle of each round.

Fold in two sides to create one point of your triangle shape.

Then fold opposite side to create two other points simultaneously.

Brush top edges of hamentashen with egg wash.

Place on parchment-covered baking sheets and bake at 350° for 12-15 minutes or until tops begin to turn a light golden brown.

Remove from oven and cool on a rack.

The filling of these cookies stay hot much longer than the pastry so be sure the middle is cool before giving to the kids who are undoubtedly waiting to sample them.

Enjoy! And don’t forget to spread the love.