Hamentaschen

Hamentaschen

Recipe adapted from Gloria Kaufer Greene (1999) The New Jewish Holiday Cookbook

I love this recipe.  It comes together very easily and works really well.  I cut the baking time down quite a bit from the original recipe.

Makes about 3 dozen (using a 3" cutter), about 5 dozen (using a 2" cutter)
  

Dough:

4 eggs

1 1/3 cup sugar

¾ c. oil

2 tsp. Vanilla

1 Tbs. Baking powder

½ tsp. Salt

4 ¾ c. Flour

1-2 (12 oz.) cans pastry filling (like Solo)

(3 cans if doubling the recipe.)

In a large bowl, beat eggs with the sugar until well-combined. Add oil and vanilla. Add flour, baking powder, and salt and mix until completely combined. Divide the dough into two pieces and wrap in plastic wrap. Chill several hours or overnight.

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Remove dough from the plastic wrap and roll out one piece on a lightly floured surface to about ¼“ thick. Using a round cutter, cut circles and place the dough circles on the parchment sheets. Add about a scant teaspoon (1/2 teaspoon for 2" circles) of pastry filling onto the center of each circle. Fold up the edges to form a triangle and pinch the edges together. Bake cookies for about 12-15 minutes (10-12 for smaller cookies). Continue forming cookies with remaining dough. Cool on baking sheet briefly before transferring them to cooling racks to completely cool. Store in airtight container.

Happy Purim!