Directions
- 1Whisk together the eggs, neutral oil, sugar, and vanilla extract in a bowl.
- 2Add all-purpose flour, baking powder, and kosher salt to the wet ingredients and mix until a beautiful dough forms.
- 3Roll out the dough on a lightly floured, clean work surface to about a quarter-inch thick.
- 4Use a 3-inch cookie cutter or the top of a glass to cut out circles from the dough.
- 5Reroll any leftover dough to make more hamentaschen.
- 6Place one teaspoon of your chosen filling (e.g., apricot, raspberry) in the center of each dough circle.
- 7Pinch the edges of each circle to form a triangle, ensuring they are well-sealed.
- 8Transfer the formed hamentaschen to a parchment-lined baking sheet.
- 9Re-pinch all the triangles to ensure they are sealed before baking.
- 10Bake at 350 degrees Fahrenheit for 10 to 12 minutes.
- 11Transfer the baked cookies to a wire rack to cool completely.
Ingredients
- 2 eggs
- 0.5 cup neutral oil
- 0.5 cup sugar
- 0.5 tsp vanilla extract
- 2 cups all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp kosher salt
- apricot filling
Equipment
whiskbowlwork surface3-inch cookie cutterparchment paperbaking sheetwire rack
Tips
- The dough needs zero refrigeration time.
- Do not overfill the hamentaschen; use at most one teaspoon of filling per cookie to prevent them from opening during baking.
- Pinch the edges of the triangles firmly to ensure they do not open while baking.
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