Hamantaschen

Purim starts tomorrow night! I made a couple of batches of hamantaschen to give to our friends.

Hamantaschen

2 eggs
3/4 cup sugar
1/2 cup vegetable oil
3 tbsp lemon or orange juice
1 tsp vanilla
2 tsp rosewater or orange blossom water, or 2 tsp juice
2 tsp. baking powder
3 cups flour

Fillings (i.e., jam, chocolate, prune or poppy seed if you're a traditionalist)

In a large bowl, beat together the eggs, sugar, oil, juice, vanilla, and flower water until well blended. Add the baking powder and flour and stir to blend. The dough will be stiff but somewhat sticky.

Form the dough into two disks; wrap in plastic wrap or foil and refrigerate 1 hour.

Working with one disk at a time, knead the dough a few times, until it is smooth. Roll the dough out to about a 1/8" thickness. Using a 2 inch-diameter glass, cut circles out of the dough. Re-roll the scraps until you have used all the dough to make circles.

Preheat the oven to 350 degrees. Place about 1/3 tsp filling in the center of each circle; pinch the corners to form three-cornered hamantaschen.

Bake the hamantaschen on a greased cookie sheet about 15-20 minutes, until just lightly beginning to brown.

Makes a little more than 3 dozen.