Prep 45 mins
Cook 30 mins
This was from the NY Times back in the '80's. The dough is light, so the finished hamantaschen are mostly filling and not very doughy. And, it's easy to work with. It usually makes enough dough for 4 cans of fruit filling. i use poppy seed, apricot and prune fillings. I add to the prune filling some chopped walnuts, 1/8 tsp nutmeg, about 1 tbsp. lemon juice, and one orange, thinly sliced and cooked for a couple of minutes in the microwave and chopped up.
- Heat oven to 350 degrees.
- In a large bowl, beat together eggs, oil and sugar untli mixture is frothy and a pale lemon color.
- In another bowl, sift flour, salt and baking powder.
- Stir dry ingredients into egg mixture with a fork.
- When dough begins to form a mass, knead gently with fingers until the flour is completely absorbed.
- On a lightly floured board, roll dough out to paper thinness. (I usually divide dough into thirds, and work with one-third at a time.).
- Cut out three-and-a-half inch rounds with a biscuit cutter or rim of a glass. (I have dessert/compote glasses which work perfectly.) Have some flour handy on a plate or piece of waxed paper to keep dipping the rim of the glass in to prevent the dough from sticking to it.).
- Place one heaping teaspoon of filling in the center of each round. Bring up the sides of the circle so that the edges meet to form three spokes from the center. Pinch raised edges firmly together. (If necessary, I pinch the edges with a little water.).
- Continue to gather scraps and reroll dough until all is used.
- Bake on a well-greased cookie sheet for about 30 minutes or until bottoms are a golden brown.