Prep 25 mins
Cook 10 mins
I found this excellent, pareve, hamantash recipe on a forum for Jewish women. This dough is very easy to work with and makes a crisp cookie. The cookies freeze very well.
- 3 eggs
- 236.59 ml sugar
- 177.44 ml oil
- 78.07 ml apple juice or 78.07 ml orange juice
- 1182.95-1301.24 ml flour
- 14.79 ml vanilla extract
- 0.59 ml almond extract (optional)
- 14.79 ml baking powder
- Beat eggs and sugar until creamy.
- Add oil and beat. Add juice and extracts. Add baking powder. Gradually add flour until it becomes a good dough consistency.
- Fill with favorite filling and shape.
- Bake at 350°F on lined baking sheet for about 10 minutes (until bottom is golden).
This dough yielded the best results from the trial run of three different recipes. I compared recipes with different kinds of fat: one with cream cheese, one with margarine, and this one with oil. All the cookies were delicious, but this dough was the easiest to work with, the cookies retained their shape well during baking, and the light crunch of every bite was especially delightful. I was out of almond extract and added a pinch of salt to the dough. I rolled the dough quite thin, about 1/6-1/8". Although some seams opened up a bit during baking, the cookies did not get flattened, and the filling stayed inside. My family loved the Hamantaschen, and I am making a full batch of these cookies today for an upcoming party. Thank you very much for posting this great recipe!