Cake Mix Hamentashen

I found this recipe years ago on a Jewish recipe web site. I use Solo Filling instead of jam or preserves, I find them to be less sweet and taste more like fruit. The apricot and prune are exceptionally good.

• Ready In: 7 mins
• Yields: 18-24 hamantashen

Ingredients

• 18 1⁄4 ounces  yellow cake mix, I use Betty Crocker
• 1  cup flour
• 2  eggs, beaten
• 2  tablespoons water
•  fruit preserves or   solo  fruit filling

Directions

1. Preheat oven to 375 degrees.
2. Spray cookie sheet with cookie spray.
3. In a large mixing bowl combine flour and cake mix.
4. Stir in water and eggs until a stiff dough forms.
5. On a lightly floured surface, roll dough out to 1/8 inch.
6. Cut into 2-3 inch circles, I use the top of a drinking glass dipped in flour before cutting.
7. Place dough 2 inches apart on cooking sheet.
8. Place a teaspoon of filling in the center of each circle.
9. Fold the sides in to form three corners(triangle).
10. Moist edges with water or egg wash before folding if needed.
11. Bake for 10minutes or until golden brown.
12. Cool for 2 minutes on cookie sheets and remove to wire racks to cool completely.