Sweet Hamantashen for Purim
• 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:
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/jam 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
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