A long long while back, I was inspired by my coworker S. to make hamantaschen – I had no idea what I was getting into! The result was delicious, but very labor intensive – well worth the time and effort (if you have the free time and patience to make all of the cookies). I love the dough for these cookies, it is very soft and sweet – almost pastrylike. I made these with cherry and raspberry preserves, although any fruit preserves will work – experiment with your favorites! This will make a ton of cookies – I made a combination of large and small ones but I had enough to freeze two tupperware’s worth, plus two containers to eat and share immediately.
- 3 eggs
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 2 1/2 teaspoons vanilla extract
- 1/2 cup orange juice
- 5 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- fruit preserves
- Preheat oven to 350 degrees F.
- In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour and/or refrigerate dough for 10 minutes.
- On a lightly floured surface, roll dough out to 1/4 inch (less is better) in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets (I used silicone baking mats). Spoon about 1 scant teaspoon of preserves into the center of each one. Fold edges and pinch to form three corners.
- Bake for 12 to 15 minutes or until lightly browned.