Hamantaschen Cookies
Directions
- 1In a bowl, whisk together eggs, ½ cup neutral oil, ½ cup sugar, and ½ teaspoon vanilla extract.
- 2In a bowl, whisk together eggs, ½ cup neutral oil, ½ cup sugar, and ½ teaspoon vanilla extract.
- 3In a bowl, whisk together eggs, ½ cup neutral oil, ½ cup sugar, and ½ teaspoon vanilla extract.
- 4Add 2 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon kosher salt to the bowl and mix until a dough forms.
- 5Add 2 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon kosher salt to the bowl and mix until a dough forms.
- 6Add 2 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon kosher salt to the bowl and mix until a dough forms.
- 7On a lightly floured surface, roll out the dough to about ¼ inch thick.
- 8On a lightly floured surface, roll out the dough to about ¼ inch thick.
- 9On a lightly floured surface, roll out the dough to about ¼ inch thick.
- 10Using a 3-inch cookie cutter (or the top of a glass), cut out circles of dough. Re-roll scraps to make more cookies.
- 11Using a 3-inch cookie cutter (or the top of a glass), cut out circles of dough. Re-roll scraps to make more cookies.
- 12Using a 3-inch cookie cutter (or the top of a glass), cut out circles of dough. Re-roll scraps to make more cookies.
- 13Place the dough circles onto a parchment-lined baking sheet.
- 14Place the dough circles onto a parchment-lined baking sheet.
- 15Place the dough circles onto a parchment-lined baking sheet.
- 16Add 1 teaspoon of filling to the center of each circle.
- 17Add 1 teaspoon of filling to the center of each circle.
- 18Add 1 teaspoon of filling to the center of each circle.
- 19Pinch the edges of each circle together to form triangles. Gently re-pinch the edges to ensure the filling does not leak out during baking.
- 20Pinch the edges of each circle together to form triangles. Gently re-pinch the edges to ensure the filling does not leak out during baking.
- 21Pinch the edges of each circle together to form triangles. Gently re-pinch the edges to ensure the filling does not leak out during baking.
- 22Bake at 350°F for 10-12 minutes.
- 23Bake at 350°F for 10-12 minutes.
- 24Bake at 350°F for 10-12 minutes.
- 25Transfer the baked hamantaschen to a wire rack to cool completely.
- 26Transfer the baked hamantaschen to a wire rack to cool completely.
- 27Transfer the baked hamantaschen to a wire rack to cool completely.
Ingredients
- 2 eggs
- 2 eggs
- 2 eggs
- 0.5 cup neutral oil
- 0.5 cup neutral oil
- 0.5 cup neutral oil
- 0.5 cup sugar
- 0.5 cup sugar
- 0.5 cup sugar
- 0.5 teaspoon vanilla extract
- 0.5 teaspoon vanilla extract
- 0.5 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups all-purpose flour
- 2 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking powder
- 0.25 teaspoon kosher salt
- 0.25 teaspoon kosher salt
- 0.25 teaspoon kosher salt
- 1 teaspoon apricot preserves
- 1 teaspoon apricot preserves
- 1 teaspoon apricot preserves
- 1 teaspoon raspberry preserves
- 1 teaspoon raspberry preserves
- 1 teaspoon raspberry preserves
Equipment
bowlwhiskmeasuring cupsmeasuring spoonsrolling pin3-inch cookie cutterbaking sheetparchment paperwire rack