Classic Hamentaschen by Rose Engel from Adat Ari El's California Kosher-1991

1. 1

   In a large bowl, beat eggs.

2. 2

   Beat in oil, sugar, vanilla, baking powder, and salt.

3. 3

   Add flour gradually; mix thoroughly.

4. 4

   Knead until smooth enough To roll on floured board or pastry cloth.

5. 5

   Roll dough out in 4 portions about 1/4-inch thick.

6. 6

   Cut into 3 or 4 inch rounds with glass edge.

7. 7

   Place desired filing by teaspoonfulls in each round.

8. 8

   Punch together sides of circle to form triangle.

9. 9

   Place on lightly greased cookie sheet.

10. 10

    Bake about 20-25 minutes in a 375 degree oven or until done.

11. 11

    I sometimes exchange the vanilla for chocolate extract, and replace 1 cup of the flour with 1 cup of cocoa powder for chocolate hamentaschen.

12. 12

    While I usually use some traditional filings like poppy seeds, I always fill some with Hershey's filled kisses such as mint, cherry cordial or caramel filled kisses.

13. 13

    My son just Gabe made an awesome filling idea.

14. 14

    Pre-bake some of the cookies empty (or use pie crust beads to holds the shape).

15. 15

    Cool completely and fill/top with ice cream!

16. 16

    for chocolate chip dough, add 1/2 cup mini chocolate chips

* Per serving · 4 servings · Values may vary.

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