Easy Homemade Hamantashen

This dough is super easy and doesn't need to be chilled for more than 15 minutes. Plus, it pairs perfectly with both savory and sweet fillings. Happy Purim!

Ingredients:

• 4 eggs
• 1 cup butter, about 2 sticks (or margarine or vegetable oil)
• 1 1/4 cups sugar
• 2 teaspoons vanilla
• 3 teaspoons baking powder
• 5 1/2 to 6 cups flour

 
To Make Dough:
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1. Mix together the eggs, margarine, sugar and vanilla in a bowl
2. In a separate bowl, sift together your baking powder and flour
3. Add your dry ingredients to your wet ingredients and lightly mix just until it comes together into a dough
4. Empty the dough onto a flat, floured surface  and knead until smooth
5. If you’re using butter — refrigerate your dough for at least 1/2 hour and up to 3 hours, but if not, you can use this dough right away

 
To Make Hamantashen:

1. Roll out the dough very thin, about 1/8 inch but use your best judgement
2. Cut out circles from the dough (Tip: you can use a water glass for an easy measure!)
3. Put a dollop of your filling in the center of each circle but be careful to not overfill, especially with fruit fillings
4. Fold or pinch the three sides over the filling to make a triangle with the filling exposed in the middle
5. Bake at 350 degrees for 12-15 minutes for — might need an extra couple of minutes for the savory hamantahshen
6. Let cool for at least 5 minutes (not only so you don’t burn your tongue, but also to let the hamantashen retain its shape better when eating