Prep 45 mins
Cook 7 mins
This recipe came from my synagogue's Women's League cookbook. After I made this recipe I knew I had a winner when my children begged for them at every meal.
- 4 eggs
- 1 cup oil
- 1 1⁄4 cups sugar
- 2 teaspoons vanilla
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 5 1⁄2 cups flour
- Beat eggs well.
- Add oil and sugar, beating well.
- Beat in vanilla, baking powder, and salt.
- Gradually add flour.
- Chill dough. May be chilled overnight but let it sit out a while so it is not so cold - The dough will be easier to work with (I didn't include chill time in the preparation time).
- Roll dough onto floured board.
- Cut into 3 inch rounds.
- Place a heaping teaspoonful of filling.
- I used Solo poppyseed filling, Solo apricot filling, seedless raspberry preserves, and chocolate chips - They were all yummy.
- Take a little water and wet the outside area of the circle.
- Draw up sides to form a triangle and pinch closed.
- Place on parchment lined cookie sheets.
- Bake at 350 degrees for 7-10 minutes or until brown.
Great recipe! Glad I tried it even though it wasn't well-reviewed. I used 1 cup of sugar instead of 1.25 cups and found it was still very sweet. The texture was exactly perfect. Thank you, I will be making my second batch this morning!
Very easy dough to work and pinched together better than other recipes I've tried. I used 375 oven, and that helped them from running for me. I do have to say, for flavor, I like hamantashen that use butter, rather than oil.
Great recipe. It made enough cookies to fill several Purim baskets, plus enough for us to eat at home (and eat we did!). I like that it was a cookie, not cake, texture, and was a very easy dough to work with. Thanks again!