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1
Heat oven to 350 degrees.
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2
In a large bowl, beat together eggs, oil and sugar untli mixture is frothy and a pale lemon color.
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3
In another bowl, sift flour, salt and baking powder.
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4
Stir dry ingredients into egg mixture with a fork.
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5
When dough begins to form a mass, knead gently with fingers until the flour is completely absorbed.
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6
On a lightly floured board, roll dough out to paper thinness.
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7
(I usually divide dough into thirds, and work with one-third at a time.
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8
).
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9
Cut out three-and-a-half inch rounds with a biscuit cutter or rim of a glass.
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10
(I have dessert/compote glasses which work perfectly.)
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11
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.
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12
).
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13
Place one heaping teaspoon of filling in the center of each round.
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14
Bring up the sides of the circle so that the edges meet to form three spokes from the center.
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15
Pinch raised edges firmly together.
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16
(If necessary, I pinch the edges with a little water.
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17
).
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18
Continue to gather scraps and reroll dough until all is used.
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19
Bake on a well-greased cookie sheet for about 30 minutes or until bottoms are a golden brown.
