Rainbow Hamentaschen

 Rainbow Hamentaschen

Makes about 3 dozen

Basic Hamentachen 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

Food Color

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 6 (six) pieces.  Place each piece into a separate small bowl and add color of choice. Fold color into dough until evenly mixed.  Repeat with remaining dough.  Line a loaf pan with plastic wrap.  Add the first color of dough to the bottom of the pan.  Spread evenly and press the dough down in to the pan.  Add the next color and repeat until all the colors are layered in to the loaf pan.  Cover with remaining plastic wrap and chill several hours or overnight.  After the dough has chilled, remove the plastic wrapped dough and cut lengthwise.  Stack the dough on top so that you have two bands of rainbow dough.  Make ½ inch slices in the dough from the short end onto a lightly-floured counter.  Roll each of these slices out slightly to about a ¼ inch thickness.   

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

Using a round cutter, cut circles and place the dough circles on the parchment sheets. Add about a scant teaspoon (1/2 teaspoon for 3" 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). Any remaining dough can be gently pinched together and used to form additional cookies.  Cool on baking sheet briefly before transferring them to cooling racks to completely cool. Store in airtight container.

Happy Purim